Chickpea and Lentil Soup

Chickpea and Lentil Soup


-2 tsp cumin seed

-large pinch chilli flakes

-1 tbsp olive oil

-1 red onion, chopped

-140g red split lentils

-850ml vegetable stock or water

-400g can tomatoes

, whole or chopped

-200g can chickpeas or ½ a can, rinsed and drained (freeze leftovers) small bunch coriander, roughly chopped (save a few leaves, to serve)

4 tbsp 0% Greek yogurt, to serve


Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and 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 purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.


Recipe and image 

mark o reilly