Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

  • 1
  • 2
  • 3
  • 4
  • 5
(494 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4

Come home to a warming bowlful of this filling, low-fat soup

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal222
  • fat5g
  • saturates0g
  • carbs33g
  • sugars6g
  • fibre6g
  • protein13g
  • salt0.87g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tsp cumin seed
  • large pinch chilli flakes
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes, whole or chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g can 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

Method

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
greenpixey
8th Apr, 2013
4.05
Really tasty nice soup, easy to make. Only one problem though and that was the "fumes" from dry frying the cumin/ chili flakes, had me coughing and felt like choking. The rest of the family complained about that part too...not sure if it was something I did wrong.
honeypup47
23rd Sep, 2014
Need to be careful about "toasting" spices dry fry. Teflon non stick surfaces give off toxic fumes if used dry and too hot.
liza39
8th Apr, 2013
5.05
Really tasty and incredibly cheap soup to make. This is a family favourite. I also add crispy pancetta at the end to give it a lovely smokey flavour.
brakeabrakea
2nd Apr, 2013
5.05
I added in celery, carrots and parsnips. I also added 7 fresh thai chilies to make it more spicey. I would have added a 2nd can of chick peas if I had one in the cupboard. To add more zest, I added the rind and the juice of 2 blood oranges - yum! Great wholesome recipe!
Bigspottedcat's picture
Bigspottedcat
25th Mar, 2013
5.05
This is a favourite of mine. DO IT !
speedy1050
20th Mar, 2013
5.05
very easy to make and very tasty
karen0104
9th Mar, 2013
5.05
tasted lovely and fresh.
limerickmary
1st Mar, 2013
Probably my most favourite soup ever. I love chickpeas so I add the whole carton. Also add half a fresh chilli. Amazeballs! Thanks for the recipe - it's a classic.
jarrestr
27th Feb, 2013
5.05
Added garlic and also whizzed the chickpeas but otherwise kept to the recipe. Excellent soup, tasty,easy to make and everyone loves it.
julietopping
26th Feb, 2013
5.05
Delicious and easy to make

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.