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Member recipe

Lentil Chickpea & Spinach soup

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Serves 3

A warm hearty, spicy and healthy soup; delicious and warming for that cold winters day

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  • 2 Tablespoons Cumin powder
  • 1 Tablespoons Chilli flakes
  • Oil
  • 2 Tablespoons salt
  • 1 Tablespoon white wine vinegar
  • 1/2 Teaspoon Garlic
  • 1 Onion
  • 50g Red split lentils
  • 400ml Beef stock
  • 200g Chopped tomatoes
  • 240g Chickpeas
  • 30g Spinach


    1. Chop the onions and fry them in the oil for 5 mins, then make the stock and pour into the saucepan along with the lentils, half the chikpeas and the tomatoes. Bring to the boil and simmer for 15 mins
    2. Blend up everything until smooth, pour back into the pan and then add the rest of the chickpeas, the cumin, salt, vinegar, garlic and spinach and simmer for 5 mins
    3. Pour it all into the blender again and pulse 2 or 3 times quickly
    4. serve!

Comments, questions and tips

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14th Oct, 2011
I make something similar but hold right back on the chilli flakes to around a teaspoon and use vegetable stock to keep it veggie. Result? A subtly spicy warming soup for autumn
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