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Lentil Chickpea & Spinach soup

By holliebaker (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3
A warm hearty, spicy and healthy soup; delicious and warming for that cold winters day


  • 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


  • STEP 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
  • STEP 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
  • STEP 3
    Pour it all into the blender again and pulse 2 or 3 times quickly
  • STEP 4

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