Meatless Monday Recipe: Red lentil, chickpea & chilli soup


red lentilOur Meatless Monday recipe this week is Red lentil, chickpea & chilli soup.


2 tspn cumin seed

large pinch chilli flakes

1 tbspn olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock or water

400g can tomatoes whole or chopped

200g chickpeas or 1/2 can, rinsed and drained (freeze leftovers)

small bunch coriander, roughly chopped (save a few leaves to serve)

4 tbspn 0% Greek yogurt, to serve


1  Heat a large saucepan and dry-fry the cumin seed 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.

2  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 the chickpeas.  Heat gently, season well and stir in the coriander.  Finish with a dollop of yogurt and coriander leaves.


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