Red Lentil, Chickpea (Garbanzo) & Chili Soup Recipe

Name: Red Lentil, Chickpea (Garbanzo) & Chili Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 1 large pinch chili flakes; 1 tablespoon olive oil; 1 red onion, chopped; 5 ounces split red lentils; 3 1/2 cups vegetable stock; 1 (14 ounce) can chopped tomatoes; 7 ounces cooked chickpeas, drained and rinsed; 1/2 ounce cilantro, chopped; 4 tablespoons 0% Greek yogurt, to serve

Servings: persons

2 teaspoons cumin seeds
1 large pinch chili flakes
1 tablespoon olive oil
1 red onion, chopped
5 ounces split red lentils
3 1/2 cups vegetable stock
1 (14 ounce) can chopped tomatoes
7 ounces cooked chickpeas, drained and rinsed
1/2 ounce cilantro, chopped
4 tablespoons 0% Greek yogurt, to serve

1
Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
2
Add the oil and onion, and cook for 5 minutes
3
Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
4
Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
5
Heat gently, season well and stir in the cilantro.
6
Finish with a spoonful of the greek yogurt.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 1 large pinch chili flakes, 1 tablespoon olive oil, 1 red onion, chopped, and more.

Yes, Red Lentil, Chickpea (Garbanzo) & Chili Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil, Chickpea (Garbanzo) & Chili Soup

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