Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

Red lentil, chickpea and chilli soup

It’s so comforting to snuggle up with a nice, warm bowl of soup and some fresh, crusty bread in the winter, as you listen to the rain pouring down outside. This is one of my favourite recipes.

Preparation time: 10 mins

Cooking time: 25 mins

Serves: 4


  • 2 tsp cumin seeds
  • 1 large pinch of chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock
  • 400g tinned tomatoes
  • 200g chickpeas
  • A small bunch of coriander, roughly chopped (save a few leaves to serve)
  • 4 tbsp Greek yogurt, to serve


  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for about a minute.
  2. Add the oil and onion and cook for 5 mins.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil.
  4. Simmer for 15 mins, until the lentils have softened.
  5. Blend in a food processor to create a rough purée.
  6. Pour back into the pan and add the chickpeas.
  7. Heat gently, season well and stir in the coriander.
  8. Finish with a spoon of yogurt and sprinkle the remaining coriander leaves on top to serve.

Now snuggle up and enjoy…

Photo: dejahthoris