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Lentil, Chickpea & Chilli Soup

A warming soup that's easy to make and full of goodness.


  • 140g red split lentils

  • 400g tin chopped tomatoes

  • 200g tin chickpeas - drained

  • 2 carrots - roughly chopped

  • 1 red onion

  • 1tbsp Aleppo chilli flakes

  • 1 tbsp cumin seeds

  • 2tbsp fresh coriander - chopped.

  • 4tbsp yoghurt or cream


  1. Heat oil in a large pan and add the cumin seeds and chilli flakes, cook until fragrant.

  2. Add the onion and carrot and cook for 5 mins until the onion begins to soften.

  3. Stir in the lentils, chopped tomatoes and 800ml vegetable stock, simmer for 15-20 minutes, transfer to a food processor or use a hand blender and blend until smooth.

  4. Return the soup to the pan and add the chickpeas,bring back to a simmer and stir in the coriander, add the yoghurt or cream and mix well.

  5. Serve with fresh bread.

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