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–+ servings
chickpea and red lentil soup
SimonDeaneHealth

Chickpea and Red Lentil Soup

A fabulously simple and tasty chickpea and red lentil soup. Quick and easy to make with common ingredients. 
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 bowls
Calories: 237
Ingredients Method Nutrition

Ingredients
  

  • 1 tin chopped tomatoes
  • 800 ml vegetable stock
  • 1 tin chickpeas
  • 100 g dried red lentils
  • 2 cloves of garlic
  • 1 large onion
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp ground cumin
  • 1 bunch chopped coriander
  • 100 g spinach
  • chili fresh/ground optional

Method
 

  1. Make up 800 ml of vegetable stock with boiling water
  2. Add the chopped onion to a pot with a splash of the stock. Cook for a few minutes until the onion starts to soften. Add the chopped garlic and cook for another minute or two
  3. Add the thyme, cumin and bay leaves
  4. Add the dried lentils, chopped tomatoes, and chickpeas
  5. Bring to the boil, then turn down to a gentle simmer for around 20 minutes, stirring every few minutes
  6. Add the spinach and chopped coriander and cook for another 5 minutes until the leaves are fully wilted
  7. Serve with some black pepper and chopped chili/ground chili (optional)

Nutrition

Calories: 237kcalCarbohydrates: 41gProtein: 14gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1281mgPotassium: 803mgFiber: 15gSugar: 6gVitamin A: 3083IUVitamin C: 22mgCalcium: 128mgIron: 6mg
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