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Member recipe

Spiced Tomato Lentil and Chick pea soup

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Cooking time

Prep: 20 minutes Cook: 30 minutes

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Serves 22

Easy to to make and contains plenty of fibre and protein. A great winter warmer.

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  • 4 onions chopped
  • 8 carrots chopped
  • 1 scotch bonnet
  • 600 gr of red lentils
  • 6 x 400g cans of chopped tomatoes
  • 1x 400g tin of chick peas
  • 3 teaspoons of cumin seeds
  • 2 tablespoons of ground cumin
  • 3 tablespoons of medium curry powder
  • 4 litres of vegetable stock (2 cubes)
  • Freshly ground pepper
  • Bunch of chopped coriander


  1. Dry fry cumin seeds for 1 min. Set aside

  2. Whizz carrots, onions and scotch bonnet. Sauté for about 5 min then add cumin seeds and other spices. Sauté for further 5 mins.

  3. Add chopped tomato, rinced lentils and hot stock. Simmer for 20 mins. Add chick peas. Cook a further 5 mins (or until lentils are soft).

  4. Whizz up in batches and serve with fresh chopped coriander.

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