All-time top 20 recipe for 4 people, takes only 25 mins; recipe has cumin seed, chilli flakes, olive oil, red onion, red split lentils, vegetable stock, tomato, chickpea, coriander and greek yogurt.
Red lentil, chickpea & chilli soup
Course: All-time top 20
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: small bunch coriander, roughly chopped (save a few leaves, to serve)
- Olive Oil: 1 tbsp olive oil
- Red Onion: 1 red onion, chopped
- Vegetable Stock: 850ml vegetable stock or water
- Tomato: 400g can tomatoes, whole or chopped
- Chickpea: 200g can chickpeas or 1/2 a can, drained and rinsed (freeze leftovers)
- Chilli Flakes: large pinch chilli flakes
- Greek Yogurt: 4 tbsp 0% Greek yogurt, to serve
- Cumin Seed: 2 tsp cumin seeds
- Red Split Lentils: 140g red split lentils
Directions
- Heat alarge saucepanand dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
