13th July – Red lentil, chickpea & chilli soup

Ingredients (serves 4):

  • 2 teaspoons of cumin seeds
  • 1 teaspoon of chilli flakes
  • 1 tablespoon of olive oil
  • 1 red onion – chopped
  • 140g of red split lentils
  • 850ml vegetable stock
  • 400g can chopped tomatoes
  • 1/2 can of chickpeas – rinsed and drained
  • Small bunch of coriander – roughly chopped

In a large pan dry fry the cumin seeds and chilli flakes for around a minute until they release their aromas.  Next, pour in the oil and onions and fry for 3-5 minutes until the onions soften, stirring regularly.  Pour in the lentils, tinned tomatoes and vegetable stock.  Bring to the boil and then simmer for 15 minutes or so until the lentils have started to soften and the soup has reduced a little.

Use a hand blender to blend the soup to a smooth mixture and then add the chickpeas.  Bring back to a gentle simmer and stir in the chickpeas well before leaving to simmer for five minutes.  Season to taste with salt and pepper and stir through the coriander, saving some for decoration if you like.

Serve up straight away with some crusty bread!

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