My second favourite lentil soup

That sounds like a back-handed compliment but if you like soup and lentils as much as I do it is a genuine and hotly-contested accolade!

For the record, my absolute favourite is this one. This soup, however, is a filling bowl full of spicy cheer.  I don’t know why exactly but it really does make me happy.

Perfect for a week night dinner with some flatbreads and dips on the side. Give it a go and smile!


2 tsp cumin

Large pinch/shake of chilli flakes (to taste, you can always add more later!)

1 large onion (red or white, both are good)

4 carrots (optional)

1 tin chopped tomatoes

1 tin chickpeas (drained)

150g red lentils

850ml stock (I use chicken)

Fresh coriander and a good dollop of yoghurt (optional)

lentil and chickpea soup ingredients


Put the spices in a large pan and heat gently for a minute.  Add a slug of olive oil and the onion and fry until softened.

Stir in the carrot and lentils then add the stock and tomatoes.  Simmer for 15-20 minutes or until the lentils are cooked, then blend; a hand blender does the job just fine.

Add the chickpeas and heat through, then serve with chopped fresh coriander and a dollop of yoghurt if you feel like it.

lentil and chickpea soup



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