Red lentil and chickpea soup

Serves 4

  • 2 tsp cumin seeds
  • Large pinch chilli flakes
  • 2 tbsp olive oil
  • 100g onions, chopped
  • 850ml vegetable stock
  • 140g red split lentils
  • 400g can tomatoes
  • 200g can chickpeas (drained and rinsed)
  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. Blender 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

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