Red lentil, chickpea and chilli soup
Published: March 25, 2015 at 4:07 PM
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Serves 4
A little effort
Total time: 40 mins
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Packed full of middle eastern flavours, this winter warming lentil soup recipe makes a great healthy midweek dinner or lunch option
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Make this red lentil, chickpea and chilli soup, then check out our spiced lentil soup, red lentil soup, tomato soup and more soup recipes.
Ingredients
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2 tsp cumin seeds
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large pinch chilli flakes
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1 tbsp olive oil
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1 chopped red onion
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140g red lentils
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850ml vegetable stock
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400g tin of chopped tomatoes
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400g tin of chickpeas
drained and rinsed
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to serve coriander
chopped
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to serve yoghurt
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to serve crusty bread
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Method
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step 1
Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute. add 1 tbsp olive oil and red onion, and cook for 5 minutes. Stir in red lentils, vegetable stock and chopped tomatoes, then bring to the boil. Simmer for 15 minutes until the lentils have softened.
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step 2
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan with half a 400g tin of drained and rinsed chickpeas. Heat gently, season well and stir in a handful of chopped coriander. Finish with a dollop of yoghurt and serve with crusty bread.
Looking for more warming soup ides? Check our best soup recipes
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