Red lentil, chickpea & chilli soup

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• Lu

  15 October 2012

  Lu rated and commented on this recipe

  

  BRILLIANT!!! Love it.

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• Melh111

  18 October 2012

  Melh111 commented on this recipe

  Love this recipe it's just the thing when you come home from work. Easy to make aswell i put it in my slow cooker and i thought of nothing else all day

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• Jonno

  22 October 2012

  Jonno commented on this recipe

  Made this soup for a dinner party everyone wanted more. I just added a few more chilli flakes for extra kick. A winner everytime

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• Iwoneczka

  25 October 2012

  Iwoneczka rated and commented on this recipe

  

  Amazing!!!

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• Sarah

  25 October 2012

  Sarah rated and commented on this recipe

  

  I swapped the chilli flakes for fresh chillis and it was really delicious, especially with the cool yoghurt.

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• jcookie

  27 October 2012

  jcookie rated and commented on this recipe

  

  just made this recipe,within 20 seconds of dry frying the cumin and chilli my husband and granchildren and i had to open all the doors and windows because the fumes where choking us,we were still coughing hours later.surely these instructions must be wrong.

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• Lmercerlol

  28 October 2012

  Lmercerlol commented on this recipe

  Nice soup, we found adding some smoked paprika at the end really added something

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• mother inferior

  30 October 2012

  mother inferior rated and commented on this recipe

  

  This is wonderful and needs no alterations whatsoever. Fantastic flavour for something so virtuous!

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• leisurepirate

  30 October 2012

  leisurepirate rated and commented on this recipe

  

  Lovely warming almost barbecue flavour.

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• Isik

  01 November 2012

  Isik rated this recipe

  

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• Kingy

  06 November 2012

  Kingy commented on this recipe

  Lovely soup. Still had to add in some prawns to satisfy my other half, as no meat was not going to wash! It was warm and satisfying, lovely texture. You may need to add more water as you go to get it to the thickness of your preference. I added extra black pepper, turmeric, cayenne pepper and paprika for some extra taste. Could have even added fresh chill for more of a kick.

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• cheebelly

  06 November 2012

  cheebelly rated and commented on this recipe

  

  Really nice!! never had chopped tomatoes.. thought I had, used passatta instead, still turned out nice n thick and just enough chilli to spice things up

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• Coke

  09 November 2012

  Coke rated and commented on this recipe

  

  So delicious will make this soup definitely again.

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• Laura Full Bora

  11 November 2012

  Laura Full Bora rated this recipe

  

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• Bambi_mj85

  11 November 2012

  Bambi_mj85 commented on this recipe

  I made this for me and my boyfriend added a little more flaked chilli as we like a good kick used a white onion as didn't have red and it was delicious! Just what was needed for a freezing night in

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• LPY Keep

  12 November 2012

  LPY Keep rated and commented on this recipe

  

  This soup is amazing! So easy and very tasty.

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• KRISSY

  15 November 2012

  KRISSY commented on this recipe

  OMG heavenly!! I added 2 small chillies, 2 cloves of garlic, a whole can of chickpeas and more lentils for a thicker soup.

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• mumsrecipes

  17 November 2012

  mumsrecipes rated and commented on this recipe

  

  This was lovely & really easy to make. So tasty that we nearly had whole saucepan full by just tasting it!

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• grenouilleverte

  18 November 2012

  grenouilleverte rated and commented on this recipe

  

  Delicious!

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• ScrumptiousPumpkin

  20 November 2012

  ScrumptiousPumpkin commented on this recipe

  I found this too watery, I would halve the amount of stock if I make again.

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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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