Red Lentil, Chickpea and Chilli Soup

Sat, 11 October 2025

Red Lentil, Chickpea and Chilli Soup

Ingredients:

• 1 large onion, chopped roughly
• 2 tbsp olive oil
• 3 garlic cloves ,sliced
• 2 celery sticks, finely diced
• 2 carrots, finely diced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• 1/2 tsp chilli flakes–optional
• 5 tomatoes, chopped or a can of chopped tomatoes
• 1 litre veg stock
• 200 g red split lentils washed
• 1 tbsp harissa
• 1 can chickpeas, drained
• 3 handfuls coriander, chopped roughly
• 1 tsp sea salt
• Pepper

Method:

1. In a large pan, add the olive oil and onions and cook over medium heat for 7-8 minutes, until soft and brown.
2. Add in the garlic, celery and carrot. Stir to combine and cook for 2-3 minutes, stirring occasionally. Add the spices and stir until the veg is coated.
3. Now add the chopped tomatoes and allow them to soften a little.
4. Next, add the stock, lentils and harissa. Simmer for 10 minutes covered, then remove the lid and simmer for a further 10 minutes. Add the chickpeas and coriander, stir to combine.
5. Remove 2 cups of the soup and blend it in a food processor.
6. Return to the pot and serve in a warm bowl. Garnish with a little natural yoghurt and coriander.
7. Season well with salt and pepper.

If you find the soup too thick, add a little more vegetable stock