Red lentil and chilli soup

Prep: 10 mins
Cook: 25 mins
Red lentil and chilli soup
Easy store cupboard ingredients along with a hit of chilli makes for a comforting soup after a long day.

2 tsp cumin seeds

Large pinch chilli flakes

1 tbsp olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock

400g tin chopped tomatoes, drained

200g tin chickpeas rinsed and drained

Small bunch coriander, roughly chopped (save a few leaves, to serve)

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they pop in the pan and release their aromas.

Add the oil and onion, and cook for 5 minutes.

Stir in the lentils, stock and tomatoes, then bring to the boil.

Simmer for 15 minutes until the lentils have softened.

Blitz the soup lightly in a food processor yet keep texture.

Pour back into the pan and add the chickpeas.

Heat gently, season well and stir in the coriander. 


Preparation Time
10 minutes

Cooking Time
25 minutes

Main ingredients
Beans, Vegetables, Lentils

Recipe Type
Soups, Dinner, Healthy, Vegetarian


Special Info

Level of Difficulty

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