Chickpea and lentil soup

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Serves: 4

By lovemychildren



  • 1 pinch salt and pepper

  • 1 onion

  • 1/2 pints vegetable stock

  • 1 tin chopped tomato

  • 1 pinch chilli (to taste)

  • 2 handfuls red lentils

  • 1 tin chickpeas


  1. Soak the red lentils in boiling water (this reduces cooking time!).
  2. Gently fry chopped onion in some oil until golden.
  3. Add lentils and stock.
  4. Simmer for 15 minutes until lentils are starting to soften.
  5. Add tomatoes and drained chickpeas.
  6. Simmer for 5 minutes; add more stock if too thick.
  7. Season to taste and serve with mini garlic and coriander naan or pitta bread

Handy Hint

Serve topped with cheese. Add a little tabasco for those who like it spicy.

Additional Information

  • Make Ahead

  • Can Freeze

  • Budget

  • tomato

  • pulses

  • Starter

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

  • Dairy Free

  • Soup

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Your comments

  • 12/10/10 16:26

    Great store-cupboard recipe, high in protein for vegetarians, lovely and comforting on a cold winters day - my children have all loved this from an early age.