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Lentil, Chickpea and Chilli Soup

Prep Time 5 minutes
Cook Time 30 minutes
Servings 8 servings


  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • 2 red onion
  • 280 g red lentils
  • 1600 ml vegetable stock or water
  • 2 tins tomatoes
  • 1 tin chickpeas


  • Chop the red onion and set aside.
  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 minute
  • Add 1 tbsp olive oil and the chopped red onion and saute for 5 minutes.
  • Stir in the red lentils, vegetable stock, tins of tomatoes and 1/2 a tin of chickpeas, then bring to the boil. Simmer for 20 minutes until the lentils have softened.
  • Blend the soup with a stick blender until it is a rough purée and add the rest of the chickpeas.
  • Heat gently, season well with salt and pepper and stir in a small bunch of chopped coriander.
  • Serve with some fresh bread