Red Lentl, chickpea and chilli soup

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Delicious soup from BBC Good Food.
Serves 4.
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140 g red split lentils
850 ml veg stock or water
400 g can tomatoes, whole or chopped
200 g carton chickpeas or half a can, drained & rinsed
small bunch coriander - chopped
4 tbsp 0% Greek yoghurt
1. Heat large saucepan and dry fry cumin seeds and chilli for 1 minute or until they start to jump in the pan and release aromas.  Add oil and onion and cook for 5 minutes.  Stir in the lentils, stock and tomatoes, bring to the boil and simmer for 15 minutes until the lentils have softened.
2. Whiz with a stick blender or processor until rough puree and pour back into the pan.  Add the chickpeas, heat gently and season well.  Stir in the coriander and finish with a dollop of yogurt and coriander leaves.
Dish   SoupMain Ingredient   Beans/Legumes
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Low-Fat, Vegetarian


Member since Jun 2010

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