Red Lentil Chickpea Chilli Soup Recipes

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RED LENTIL, CHICKPEA (GARBANZO) & CHILI SOUP



Red Lentil, Chickpea (Garbanzo) & Chili Soup image

Make and share this Red Lentil, Chickpea (Garbanzo) & Chili Soup recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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 mins until the lentils have softened.
  • 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.
  • Heat gently, season well and stir in the cilantro.
  • Finish with a spoonful of the greek yogurt.

Nutrition Facts : Calories 247.6, Fat 4.8, SaturatedFat 0.6, Sodium 160, Carbohydrate 39.5, Fiber 14.9, Sugar 4.5, Protein 13

RED LENTIL, CHICKPEA & CHILLI SOUP



Red lentil, chickpea & chilli soup image

Come home to a warming bowlful of this filling, low-fat soup

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup

Time 35m

Number Of Ingredients 10

2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp 0% Greek yogurt, to serve

Steps:

  • Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
  • Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
  • Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  • Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
  • Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium

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