Red Lentil, Chickpea and Chilli Soup is a modern British recipe for a classic vegetarian soup of red lentils and chickpeas in a tomato and vegetable stock base with chillies and coriander. The full recipe is presented here and I hope you enjoy this classic British version of: Red Lentil, Chickpea and Chilli Soup.
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This is a spicy version of a lentil and chickpea soup in a tomato and vegetable base flavoured with chilli flakes, cumin seeds and coriander.
Ingredients:
2 tsp cumin seeds
generous pinch of chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock
400g tin tomatoes (whole or chopped)
200g tin chickpeas, drained and rinsed (freeze leftovers if using a 400g tin)
small bunch of coriander roughly chopped (save a few leaves, to garnish)
4 tbsp Greek yoghurt, to serve
Method:
Place a large saucepan over medium heat. Once hot add the cumin seeds and chilli flakes, dry frying them for 1 minute, or until they start to jump around the pan and release their aromas.
Now add in the olive oil and use to fry the chopped red onion for 5 minutes.
Stir in the red split lentils, vegetable stock and tinned tomatoes. Bring to a boil, reduce to a simmer and cook for about 15 minutes, or until the lentils have softened.
Take the mixture off the heat then whizz with a stick blender to yield a rough puree. Return to the heat then add in the chickpeas.
Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve.
Ladle into warmed soup bowls, garnish with a tablespoon of Greek yoghurt and a sprinkle of coriander leaves.
