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Red lentil, chickpea & chilli soup

1/2

Red lentil, chickpea & chilli soup

2/2

By BBC Good Food

Red lentil, chickpea & chilli soup

Prep:10minCook:25min

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

Updated at: Mon, 11 Nov 2024 21:47:35 GMT

Nutrition balance score

Great

Glycemic Index

32

Low

Glycemic Load

12

Moderate

Nutrition per serving

Calories239.6 kcal (12%)

Total Fat5.5 g (8%)

Carbs37.3 g (14%)

Sugars6.9 g (8%)

Protein12.5 g (25%)

Sodium716.6 mg (36%)

Fiber8.2 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspcumin seeds

1 Tbspolive oil

140gred split lentils

850mlvegetable stock

400gcan whole tomatoes

200gcan chickpeas

or 1/2 a can, drained and rinsed, freeze leftovers

small, roughly chopped, save a few leaves, to serve

4 Tbsp0% greek yogurt

Instructions

View on BBC Good Food

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Notes

30 liked

2 disliked

Easy

Go-to

Delicious

Makes leftovers

One-dish

Shfleior Villasana· last month

lo mexicanicé, le puse limon, crema agria y aguacate. buenisimo.

misstasty· last year

Added some veggies- cauliflower, zucchini and a bit of celery. Plus a few spices.

Vonny· last year

I’ve made this a few times now and love it. The only change I make is to double the chickpeas.

Ellen Walker· last year

Makes leftovers

Mike Kane· last year

Fab soup, low cal and really tasty!

Adam B· 2 years ago

Makes leftovers

Using a full 400g tin of chickpeas next time!

Lila Allen· 2 years ago

Added curly kale too.

Added curly kale too.

Callum Woolgar· 3 years ago

Add more chickpeas to the blend phase, or even a small carrot, to thicken slightly if you prefer your soup that way.