Red lentil, chickpea & chilli soup

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Results 261-280

• Lodainn

  22 January 2012

  Lodainn rated and commented on this recipe

  

  tasty winter fodder!

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• noches

  23 January 2012

  noches rated and commented on this recipe

  

  Quick, easy and spicy.

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• A Perry-Smith

  24 January 2012

  A Perry-Smith rated and commented on this recipe

  

  Really quite good - good texture and flavour. Does not overpower on the spice nor does it feel to worthy (all those pulses and fibre). Keep back some of the lentils from the blender too to create more of that Maroc texture.

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• cooking80

  29 January 2012

  cooking80 rated and commented on this recipe

  

  Super delicious! A fab healthy winter soup

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• Ruth

  01 February 2012

  Ruth rated and commented on this recipe

  

  Super easy and very tasty

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• Natalie

  02 February 2012

  Natalie rated this recipe

  

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• Scott0713

  04 February 2012

  Scott0713 rated this recipe

  

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• alolia2k

  04 February 2012

  alolia2k rated and commented on this recipe

  

  Very quick and easy but not as tasty as I hoped. I thought it would have had a richer and creamier taste.

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• tinysparkles*

  08 February 2012

  tinysparkles* rated and commented on this recipe

  

  Made this last night and just had some for lunch! YUM!! I ran out of onions so didnt put that in but added 2 cloves of clopped garlic. SO easy to make and great way of using up lentils that have been in the cupboard for ages! I didnt blend the lentils - no hand blender! I like chunky soup anyway but I did use a potato masher to mash down the chopped toms, which seemed to have worked!

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• beeswing

  08 February 2012

  beeswing rated and commented on this recipe

  

  Really brilliant. I made this using a white onion instead of red, and ground cumin instead of seeds. I also added two cloves of garlic and my pinch of chilli flakes was a generous one. It was absolutely delicious. Would definitely make again. Next time might also add some celery so I get more of my five a day!

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• The Nourishing Road

  11 February 2012

  The Nourishing Road commented on this recipe

  Interesting idea for a 'healthy' soup. Although I've come to find that saturated fat is actually HEART HEALTHY! Can you believe it? Read this: http://www.thenourishingroad.co.uk/2012/01/more-fat-yes-please.html

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• Tambi

  12 February 2012

  Tambi rated and commented on this recipe

  

  Wow - this was so quick to make!! Like my food fairly spicy, so I added an extra bit of chilli!! Also, weighed my 'can' of chickpeas and after rinsing and draining - was only 200g so used the full tin!!!

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• Tambi

  13 February 2012

  Tambi commented on this recipe

  Amazing soup!! Quick and simple. Very tasty - we all loved it - yum yum yum

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• Julie TH

  14 February 2012

  Julie TH rated and commented on this recipe

  

  

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• MarianaDV

  20 February 2012

  MarianaDV rated and commented on this recipe

  

  Fantastic taste and works perfect as mid-week dinner!

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• Spatelne

  20 February 2012

  Spatelne commented on this recipe

  Really easy recipe, very filling and healthy. Made it several times and always tastes great! Even my 3year old loves it.

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• becksriiings

  20 February 2012

  becksriiings rated this recipe

  

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• amy search4ahotel.com

  21 February 2012

  amy search4ahotel.com rated this recipe

  

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• Coughkar

  22 February 2012

  Coughkar rated and commented on this recipe

  

  Easy to make. Delicious. Reheats well. Def recommend and will make again

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• JoBo

  23 February 2012

  JoBo rated and commented on this recipe

  

  I've made this a few times and it always comes out much thicker than it look in the photo but i prefer it like this, its so yummy and very filling.

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http://www.bbcgoodfood.com/recipes/333614/

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Ingredients

• 2 tsp cumin seeds
• large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion , chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes , whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
• small bunch coriander , roughly chopped (save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Low-fat

Ingredients

• 2 tsp cumin seeds
• large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion , chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes , whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
• small bunch coriander , roughly chopped (save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt , to serve

Per serving

222 kcalories, protein 13.0g, carbohydrate 33.0g, fat 5.0 g, saturated fat 0.0g, fibre 6.0g, sugar 6.0g, salt 0.87 g

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