Red lentil, chickpea & chilli soup

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• Gill

  23 February 2012

  Gill rated and commented on this recipe

  

  fantastic. Had to use half butter beans and half chickpeas as thats all I had but was lovely.

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• helensimpson88

  27 February 2012

  helensimpson88 commented on this recipe

  Really easy, really yummy and really healthy - what more could you want?

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• Em

  01 March 2012

  Em rated and commented on this recipe

  

  Lovely soup. I added some garlic, fresh chilli and carrot when I added the onion and the soup was delicious. I also added some chorizo at the end to my other halfs soup as he can't stand veggie meals and he said it was one of his favourite soups now!!

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• ManishaBolina

  02 March 2012

  ManishaBolina rated and commented on this recipe

  

  Made this a few times it's great!!

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• Jane Townley

  05 March 2012

  Jane Townley rated and commented on this recipe

  

  Excellent soup, easy to make - did use the whole tin of chick peas. Great for a cold winters day.

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• Jeanne

  05 March 2012

  Jeanne rated and commented on this recipe

  

  Nice...but not a strong enough flavour for my tastebuds. I added a good spoonful of ras-el-hanout near the end of cooking for a deeper flavour. Made it for tea tonight - will serve with some flatbreads.

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• kgepel

  09 March 2012

  kgepel rated and commented on this recipe

  

  Used this soup recipe for our Cafe and it is amazing. Delicious, low cost, low fat and everyone loves it. Highly recommend.

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• Chris G

  12 March 2012

  Chris G rated and commented on this recipe

  

  Very easy to make and that's saying something coming from me. Excellent tasty soup!

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• molzmum

  18 March 2012

  molzmum commented on this recipe

  lovely soup ,easy to make very thick but filling

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• molzmum

  18 March 2012

  molzmum rated this recipe

  

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• vlopezbernal

  19 March 2012

  vlopezbernal rated this recipe

  

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• Lynette

  20 March 2012

  Lynette commented on this recipe

  I blended this in order to hide the chickpeas from my fussy eaters and they all loved it. Made double the amount so I could use the full tin and froze the excess - froze brilliantly!

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• woody16668

  26 March 2012

  woody16668 commented on this recipe

  Love this soup, wonderful flavour and freezes really well. I put more chickpeas in though.

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• silverian

  04 April 2012

  silverian rated this recipe

  

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• Skydi

  15 April 2012

  Skydi rated and commented on this recipe

  

  Nice and easy recipie, I serve with sweet potato chips =)

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• ruthy

  23 April 2012

  ruthy rated and commented on this recipe

  

  This is a great tasting soup. I only had dried chickpeas, so soaked them over night and cooked them prior. It also slots well in to my healthy eating as its only 222 calories. Will be making this regularly.

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• chlorine101

  24 April 2012

  chlorine101 rated and commented on this recipe

  

  Yummy and filling. I add some Lea and Perrins to my soup.

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• Dawn

  29 April 2012

  Dawn rated and commented on this recipe

  

  Just made this, it's delicious!! I didn't have any onions so substituted them with some chopped red/yellow pepper - worked just as well!

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• MrsNally

  30 April 2012

  MrsNally rated and commented on this recipe

  

  Really tasty, will definitely do again

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• DaveB40

  01 May 2012

  DaveB40 rated and commented on this recipe

  

  Quick and easy to make, with excellent results. have tried this recipe a few times now. Found that when trying to 'dry fry' the cumin and chilli seeds that they can easly burn, so tried crushing the seeds before hand, then added to the hot oil for 30 seconds before adding the onions, then followed the rest of the recipe for perfect results...

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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 13g, carbohydrate 33g, fat 5 g, saturated fat 0g, fibre 6g, sugar 6g, salt 0.87 g

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