Red Lentil, Chickpea & Chilli Soup

Red Lentil, Chickpea & Chilli Soup
Prep time
Cook time
Total time
I made this for a soup off evening and thank goodness I had all the ingredients in the store cupboard - brilliant when you haven't had time to go shopping!
Serves: 4
  • 2 tsp Cumin Seeds
  • Pinch of Chilli Flakes
  • 1 tbsp. Coconut Oil
  • 1 x Red Onion (diced)
  • 140g Red Lentils
  • 850ml Vegetable Stock or water
  • 1 x 400g Tinned Chopped Tomatoes
  • 1 x 440g Chickpeas (drained)
  • Small Bunch of Coriander
  • 4 tbsp. Greek Yoghurt to serve
  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min to release their aromas. Add the coconut oil, onion and cook for 5 mins. Stir in the lentils, stock and tomatoes and bring to the boil - simmer for 15 mines
  2. Whizz the soup in a food processor, pour back into the pan and add the chickpeas, heat and serve
  3. Serve with coriander and Greek yoghurt but don't worry if you don't have these, just enjoy