Red lentil, chickpea & chilli soup

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• Sarah

  26 October 2010

  Sarah rated this recipe

  

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• Maxine

  26 October 2010

  Maxine rated and commented on this recipe

  

  Really warming and wholesome. I added extra chilli for a spicy kick!

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• Tara86

  27 October 2010

  Tara86 rated and commented on this recipe

  

  The most delicious soup I have ever made!

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• Karen - Malta

  27 October 2010

  Karen - Malta rated and commented on this recipe

  

  It's a really hearty soup for a winter's night - so easy to make and absolutely delicious. Will definitely make it again :)

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• CatRecipes

  28 October 2010

  CatRecipes rated and commented on this recipe

  

  Really quick and easy to make. Smelt amazing and had to stop myself eating the lot! Will definitely make again!

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• madchef

  28 October 2010

  madchef rated and commented on this recipe

  

  I have made this for dinner tonight. It tastes great! but guess what ? I forgot the LENTILS !!!

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• yummy things

  29 October 2010

  yummy things rated and commented on this recipe

  

  Easy, tasty soup. Great on a cold winter night with hunks of crunchy bread!

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• tracey61

  31 October 2010

  tracey61 rated this recipe

  

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• Good Food

  02 November 2010

  Good Food rated and commented on this recipe

  

  This soup is easy and delicious and has quickly become a family favourite. We add extra chickpeas just because I couldn't be bothered with a leftover half tin... I like it better with lots of chickpeas anyway. yummy!

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• Lushious

  04 November 2010

  Lushious rated and commented on this recipe

  

  Absolutely delicious - made for and a friend and I for lunch. A winner!!!!

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• Lakeleman

  04 November 2010

  Lakeleman rated and commented on this recipe

  

  It tastes quite good with a hint of chili flake and a scent of cumin. Thanks for sharing :)

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• Cat83

  06 November 2010

  Cat83 rated this recipe

  

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• Liezel

  07 November 2010

  Liezel rated and commented on this recipe

  

  Nice and easy, but nothing special

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• Denise

  09 November 2010

  Denise rated and commented on this recipe

  

  Fantastic winter warmer,filling soup, served it with coriander naan bread. This one is due for many repeat performances this winter.

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• Sascha

  10 November 2010

  Sascha rated and commented on this recipe

  

  I found this a really tasty soup. However the quantitiy it yielded was barely enough for two! I'd recommend making at least twice the amount, particularly as it is claimed above that it tastes better the next day.

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• Looks good

  10 November 2010

  Looks good rated and commented on this recipe

  

  Awesome! Huge hit with my serious carnivore husband. Very filling and SO good on a cold day. Will definitely repeat.

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• purplestar

  11 November 2010

  purplestar rated and commented on this recipe

  

  Lovely - perfect to freeze then take to work

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• emmalooroo

  13 November 2010

  emmalooroo rated and commented on this recipe

  

  Nice warming soup on a cold night, I added a clove of garlic. will try a fresh chilli next time. I used the full tin of chickpeas but next time think i will blitz half of them in the soup.

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• Hayley

  22 November 2010

  Hayley rated and commented on this recipe

  

  Gorgeous and no effort to make. I made it with half veg stock and half chicken, added 1 crushed clove of garlic when frying the onions and also a fresh red chilli. I used a whole tin of chickpeas too - half blended and half to serve. Big thumbs up over here!

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• Colin

  22 November 2010

  Colin rated this recipe

  

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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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