Chilli chickpea and red lentil soup

This soup is lovely on an autumn or winter day, warming, spicy and nourishing. Sets you up perfectly for a wintry walk.
Serves: 2 • Prep time: 10 mins • Cook time: 10 mins • Easy 
  • large glug of olive oil
  • 1 tsp pinch chilli flakes
  • 1 small red onion, finely chopped
  • 70g red split lentils
  • 425ml vegetable stock (you can replace half this with coconut cream if you want)
  • 400g can of chopped tomatoes
  • 100g of chickpeas rinsed and drained (can freeze leftovers)
  • heaped dessert spoon of tomato purée
  • pinch of sugar
  • sea salt and black pepper
  • dollop of Greek yoghurt to serve
Heat the oil large saucepan. Add the onion and chilli and cook for a few mins.

Stir in the lentils and cook for a couple of minutes before adding the tomatoes, sugar, purée and stock. Simmer for about 20 mins until the lentils have softened.

Whizz the soup in a food processor or with a hand blender until it forms a rough purée. Pour back into the pan and add the chickpeas.

Heat gently, stirring well. Season with salt and black pepper. Serve with a dollop of Greek yogurt.
Nutrition info
Lentils are rich in iron and other important nutrients, including folate and B vitamins. They also provide protein and fibre and help to stabilise blood sugar. Tomatoes are rich in vitamin C, which isn't only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.

Get more, easy healthy food like this with an eatnaturally plan!

Soup is cosy.
A. D. Posey
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