Red lentil and chickpea soup

Ingredients

Serves 4

  • 2 tsp cumin seeds
  • Large pinch chilli flakes
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 850ml vegetable stock
  • 140g red lentils
  • 400g can tomatoes
  • 200g can chickpeas (drained and rinsed)
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Step by step

  1. Dry fry cumin seeds and chilli flakes until they start to pop
  2. Heat the oil in a large saucepan.
  3. Add the onions and stir around coating them in oil.  Turn the heat down and pop a lid on the pan, so the onions soften.  This will take around 5-10 mins.
  4. Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  5. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
  6. Blend according to the desired consistency

TOP TIP – You can add in any left over cooked veg or meat at the end if you’d like to.