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
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Recipe Information

Step by step guide to making Lentils, chickpea & chili soup

  1. Heat a large saucepan and dry-fry the cumin seeds and chili flakes for 1 minute, or until they start to release their aromas.
  2. Add the oil and onion, and cook for 5 minutes.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 25-30 minutes until the lentils have softened.
  4. 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.
  5. 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

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