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Tomato, chickpea and red lentil soup

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Author: Helen Kingscott, Posted: Tuesday, 17th December 2024, 09:00

Kick off the new year with this healthy, hearty soup. It’ll warm you up on winter days, and is easy enough to whip up if you need lunch in a hurry. Why not double the recipe and put some portions in the freezer for another day?

Ingredients:
Makes 5 portions
400g tin chopped tomatoes
400g tin chickpeas
150g dried red lentils
1 red onion
A pinch of chilli flakes
1 tbsp olive oil
800ml vegetable stock
Fresh coriander

Method:
1. In a large saucepan, heat the olive oil, then add the chilli flakes and chopped red onion. Sweat for around 10-15 minutes until the onion is soft.

2. Stir in the red lentils, vegetable stock and tomatoes. Bring to the boil, then simmer for 20 minutes until the lentils are soft.

3. Using a stick blender or food processor, whizz the soup until smooth, then add the drained chickpeas and a handful of chopped fresh coriander.

4. Garnish with more coriander, season with salt and pepper, and serve with your favourite crusty rolls.

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Tomato, chickpea and red lentil soup

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