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Red lentil, chickpea & chilli soup

August 9, 2022

Serves 4
Cook time: 25 mins

This is an old favourite from BBC Good Food that has been on rotation in our house for more than 10 years. Never goes out of favour.


  • 2tsp cumin seeds
  • Large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes
  • 200g can chickpeas (or half a 400g can), drained and rinsed
  • Small bunch coriander, roughly chopped
  • Greek yoghurt to serve


  1. Heat a large saucepan and dry fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min or until they start to jump in the pan and release aromas.
  2. Add 1tbsp olive oil and the chopped red onion and cook for 5 mins.
  3. Stir in the red lentils, 850ml stock or water and a can of tomatoes then bring to the boil. Simmer for 15 mins until lentils have softened.
  4. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas.
  5. Heat gently, season well and stir in the chopped coriander, reserving a few leaves. Finish with a dollop of yoghurt in each bowl and top with extra coriander leaves. Delicious with crusty bread.

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