Red lentil, chickpea & chilli soup

Red lentil, chickpea & chilli soup

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(502 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
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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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jimafblack59
11th Feb, 2016
5.05
Easy to make and very delicious. Next time I think I will add a bit more chilli just to give it a bit more bite.
sjcauser1
7th Feb, 2016
5.05
I mistakenly put the chickpeas in at the same time as the lentils and the result was still good. I try to keep soup making as simple and low fat as possible so I put all the ingredients in the pan minus the oil and simmer. The flavour of the spices still comes through because of the blending process. A tasty, healthy and inexpensive soup I'll repeat again. I am a mild to medium kind of chilli girl and I think the recipe could do with more chilli. Next time I'll add more flakes or use a fresh red chilli. Fab recipe.
Beri-Riley
15th Jan, 2016
5.05
Quick & easy to make. For not having many ingredients, this soup is so tasty. Will definitely be making it again!
mimi19836
14th Jan, 2016
5.05
I absolutely love this recipe! It's delicious and so healthy and so easy to make as well as being very economical.
maryechappell
26th Oct, 2015
5.05
Lovely soup quick & tasty, not keen on whole chickpeas so I bashed them a bit with a rolling pin & blended about half with the soup.
Lakesadam
23rd Aug, 2015
5.05
Tastes wonderful and it's so easy to make!
Samihar
12th Aug, 2015
5.05
Great recipe! It's full of flavour even though there are only a couple of spices used. So easy to make and not time consuming at all. Will definitely make it again!
Tysiana's picture
Tysiana
12th Jul, 2015
5.05
Made it today - it's really quick and delicious. Will be making it again - I used Korean red pepper flakes and paste to spice it up a bit. Amazing :)
Yorkcolin
28th Jun, 2015
5.05
A really lovely tasting soup. You do need a full tin of chickpeas though as a 400g tin is only just over 200g when drained. Half a tin just not enough.
monica.marin33a...
25th Jun, 2015
I loved this soup! So easy and refreshing...only added some freshly squeezed lemon juice just before serving...delicious!

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