Red lentil, chickpea & chilli soup
Chef DefneKitchen Studio chef · October 14, 2026A thick, warming soup of red lentils, chickpeas and tomatoes, spiced with toasted cumin and chilli and finished with Greek yogurt and fresh coriander.
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Cumin seeds2 tsp
- Chilli flakes
- Olive oil1 tbsp
- Red onionChopped1
- Red lentils140 g
- Vegetable stock or water850 ml
- Tomatoes (canned)Chopped400 g
- Chickpeas (canned)Drained and rinsed200 g
- CorianderRoughly chopped
- Greek yogurt (0% fat)To serve4 tbsp
Method · 5 steps
- 1
In a large dry saucepan, toast a generous pinch of chilli flakes with 2 tsp of cumin seeds for 1 min, until they begin to pop and smell fragrant.
- 2
Add 1 tbsp of olive oil and the red onion (chopped), then cook for 5 mins.
- 3
Add 140g of split red lentils, the 400g can of tomatoes and 850ml of vegetable stock or water. Bring to the boil, then simmer for 15 mins, by which time the lentils should be soft.
- 4
Use a stick blender (or a food processor) to blend the soup to a rough purée. Return it to the pan and stir in a 200g can of chickpeas, drained and rinsed.
- 5
Reheat gently and season generously. Chop a small bunch of coriander and mix most of it in, saving a few leaves for the top. Serve topped with 4 tbsp of 0% Greek yogurt and the reserved leaves.
