lentil & chickpea soup


  • 1 tbsp oil for frying (I use either coconut or rapeseed oil)
  • 1 onion finely diced
  • 2 celery stalks finely diced
  • 2 cloves of garlic minced
  • 140g red lentils rinsed
  • Aprox 230g cooked chickpeas drained and rinsed *
  • 1 400g tin chopped tomatoes
  • 850ml vegetable stock
  • 1 tsp dried chilli flakes
  • 1 tsp black onion seeds
  • 1/2 tsp cayenne pepper.
  • Optional: Greek yoghurt to serve

*I use these ones but a 200g tin and a 400g tin would work perfectly (drained weight 240g).



  1. Heat the olive in a large saucepan over a medium / high heat.
  2. Fry the onion and celery for 5 minutes to soften, add the garlic and fry for 1 minute more.
  3. Add the lentils, stock, tinned tomatoes and spices and bring to the boil, turn the heat down and simmer for 15 minutes.
  4. Use an immersion blender or transfer the soup to a food processor and blend until smooth. (I use a food processor but have to do it in 2 batches).
  5. Stir in the chickpeas and heat through.
  6. Serve with a dollop of Greek yoghurt and a wholemeal pitta (optional).


Adapted from a BBC recipe.

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