Serves 4


150g red lentils

200g tinned chickpeas, drained and rinsed

1 onion, chopped

1 clove garlic, chopped

1 carrot, diced

2 tsp. cumin

400g can chopped tomatoes

1 ltr. Vegetable stock

2 tsp. tomato puree

½ tsp. chilli flakes

1 tbsp. olive oil

A small bunch fresh coriander, chopped


Heat the oil in a large pan and cook the onion and garlic over a medium heat until softened

Mix in the cumin and chilli flakes, stir for a further minute

Add in the lentils, carrot, stock, tomatoes, and tomato puree and bring to the boil

Reduce the heat and simmer for a further 15 minutes

Add the chickpeas and cook for a further 5 minutes

Blend the soup using a hand blender

Serve and garnish with fresh coriander

Lentils are a great source of vegetable protein. They’re also rich in zinc and folic acid, which are needed by virtually every organ in our bodies!

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