Lentils, chickpea & chili soup
Rich, smooth and healthy soup. A great meal during autumn or winter.
Serves: 4
Preparation time: 50
Cooking time: 40
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You will need
- 2 teaspoons cumin seeds
- Large pinch of chilli flakes
- 1 tablespoon olive oil
- 1 red onion, chopped
- 140g lentils
- 80g Parmesan shavings
- 400g tinned tomatoes, whole or chopped
- 200g carton chickpeas or ½ a can, rinsed and drained
- 850ml vegetable stock or water
- Toasted bread
Recipe Information
Step by step guide to making Lentils, chickpea & chili soup
- Heat a large saucepan and dry-fry the cumin seeds and chili flakes for 1 minute, or until they start to release their aromas.
- Add the oil and onion, and cook for 5 minutes.
- Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 25-30 minutes until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas. Heat gently and season well.
- Serve with small pieces of toasted bread and Parmesan shavings.
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Nutritional information for Lentils, chickpea & chili soup
Nutritional information for Lentils, chickpea & chili soup
Nutrition type | per serving |
---|---|
Calories | 500 kcal |
Total Fat | 15g |
Saturated Fat | 7g |
Salt | 0.8g |
Sugar | 1.2g |
This recipe is:
- No nut products
- Vegetarian