Red Lentil, Chickpea & Chilli Soup

Healthy eating doesn’t come much easier than a bowl of homemade soup and this one is particularly easy.  The only chopping required is the onion and the fresh herbs and it’s ready in 15 minutes.

Red lentil, chickpea & chilli soup

Red Lentil, Chickpea & Chilli Soup
Serves 4
A delicious and warming healthy soup
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
  1. 2 tsp cumin seeds
  2. Large pinch of chilli flakes
  3. 1 tbsp olive oil
  4. 1 red onion, diced
  5. 140g red split lentils
  6. 850ml (3 1/3 cups) vegetable stock
  7. 400g can chopped tomatoes
  8. 200g can chickpeas, drained & rinsed
  9. Small bunch flat leaf parsley (save a few leaves for garnish)
  10. 4 tbsp Greek yogurt to serve
  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1-2 mins or until they start to release their aromas.
  2. Add the oil and onion and cook for 5 minutes
  3. Add the lentils, stock and tomatoes and bring to the boil
  4. Simmer for 15 minutes until the lentils are soft
  5. Blend the soup with a stick blender or in a food processor and then pour back into the pan and add the chickpeas
  6. Heat gently, season as required and stir in the parsley.
  7. Garnish with a dollop of Greek yoghurt and a few parsley leaves to serve.

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