Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

  • serves 4
  • A little effort

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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Ingredients

  • cumin seeds 2 tsp
  • chilli flakes large pinch
  • olive oil 1 tbsp
  • red onion 1 chopped
  • red lentils 140g
  • vegetable stock 850ml
  • tin of chopped tomatoes 400g
  • tin of chickpeas 400g, drained and rinsed
  • coriander to serve, chopped
  • yoghurt to serve
  • crusty bread to serve 

Method

  • 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.

  • 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.

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