Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

By Good Food
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(537 ratings)
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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
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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.

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Comments, questions and tips

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jemthecook
16th Oct, 2016
5.05
This is a lovely, tasty, easy to make soup. I add harissa paste - fab!
valou
2nd Oct, 2016
5.05
Make it on a regular basis. It's delicious and easy to make. I just add some diced chorizo. Delicious! !!
furrypussy
8th Jul, 2016
Quite surprised to find this soup quite acceptable. Must admit is tastes a tad too much like my stock cube, one veg and one chicken, and this cube is a tad too salty. Will use different ones next time. Boiled a few carrots and few sticks of celery to make the bulk of the stock, before adding the two cubes; just makes it a bit thicker no doubt, and to be honest, the stock before the cubes were added did not particularly taste better than water! Will make a better stock next time and then maybe use less/no bought cubes.
suegriff26
26th Jun, 2016
2.55
I'm surprised by all the comments raving about this soup. It was ok, I found it a bit bland. That said, for the simplicity and healthy aspect I would make it again and put a few more spices in. The base recipe is good just needs a 'bit more'
RachaelHC13
30th Jul, 2016
Try a tsp of Paprika, 1/8-1/4 tsp of Cayenne and a squeeze of tomato puree.
bens mummy
12th Jun, 2016
5.05
WOW WOW WOW, just made this, another favorite added to my list, was delicious.
LisaC16
13th May, 2016
5.05
Amazing and super easy to make! Great for a filling dinner when much needed on a cold night or hold the chickpeas and yogurt and have as a light dinner in summer with some rocket to dress instead. We tend not to bother with the chickpeas or yogurt and just add a ton of chilli instead! Its my partners new favourite soup :-)
fionalous
25th Apr, 2016
5.05
Love this soup. Literally the best soup I've ever made. Hubby and I regularly make soup and this instantly became our favourite.
uk2901
17th Apr, 2016
5.05
A delicious soup perfect for a cold winter evening. The coriander and cumin flavours are great! Have made this many times.
wishiwas
15th Apr, 2016
Excellent, tasty soup. I didn't have the fresh coriander to add at the end, but it was still delicious. An easy to make, tasty soup that would be difficult to spoil, even for beginners!

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