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Photo of Spicy lentil and chickpea soup by WW

Spicy lentil and chickpea soup

1 - 6
PersonalPoints™ per serving
Total Time
35 min
5 min
30 min


Olive oil

2 tsp

Brown onion

1 medium, coarsely chopped

Ground cumin

1 tsp

Dry red lentils

1¼ cup(s), rinsed and drained, (250g)

Vegetable stock cube

2 individual, gluten-free variety, (to make 1.5L (6 cups) vegetable stock)

Chickpeas, canned, rinsed, drained

1 400g can

Harissa paste

1½ tbs

99% fat-free plain yoghurt

cup(s), (80g)


  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 6-8 minutes or until just starting to soften. Stir in cumin and cook for 1 minute.
  2. Add lentils and stir to combine. Add stock and bring to the boil. Reduce heat and simmer for 15 minutes or until lentils are tender.
  3. Remove from heat and use a stick blender to process to a thick soup.
  4. Return pan to heat. Stir in chickpeas and 1 tablespoon of harissa paste, then simmer for 5 minutes or until hot. Season with salt and pepper.
  5. Serve with yoghurt and remaining harissa paste.


TIP: Give the soup a flavour boost by adding some chopped fresh coriander just before serving. The soup can be frozen in an airtight container for up to 3 months.