This soup is so easy to make, it’s almost foolproof. It also takes next to no time at all to whip up, so it’s perfect for a fast weeknight meal. There is a bit of a kick to the soup (it’s easy to adjust to your taste), but it helps make this hearty and filling soup nice and warming, which is great for a wintry day or evening.
I thought the heat factor from the chili was just about perfect. I might even go a little crazy next time and add in some sriracha or garlic-chili sauce. You could even you fresh chiles or jalapeños in place of the chili flakes if you wanted, or use both if you are really crazy bout spice. Next time I would definitely add in some more garlic and maybe squeeze in some lemon juice before I served it, but recipe is pretty close to perfect as is.
Red Lentil, Chickpea & Chili Soup (adapted from BBC Good Food)
- 2 teaspoon cumin seeds
- large pinch chilli flakes
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cloves garlic, minced
- 140g/5 ounces red split lentils
- 850ml/3.5 cups low-sodium vegetable stock
- 1 ~400g can tomatoes, whole or chopped
- 1 can of chickpeas (~411g), rinsed and drained (freeze leftovers)
- small bunch coriander/cilantro, roughly chopped (save a few leaves, to serve)
- 4 tablespoons 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.