Photo of Spicy Lentil & Chickpea Soup by WW

Spicy Lentil & Chickpea Soup

Total Time
35 min
5 min
30 min
Red lentils and chickpeas make this soup really hearty and satisfying.


Uncooked onion(s)

1 medium, roughly chopped

Dry lentils

250 gm, rinsed under cold running water, red variety

Canned drained chickpeas

2¼ cup(s), drained and rinsed, cooked

Harissa paste

1½ tbsp(s), Bart variety

Plain fat free Greek yogurt

4 tbsp(s)

Olive oil

½ tbsp(s)

Ground cumin

1 tsp(s), level

Vegetable bouillon cube

2 cube(s), to make 1.5 liters stock


  1. Heat the oil in a medium pan set over a medium heat. Cook the onion, stirring, for 6-8 minutes until just starting to soften. Stir in the cumin and cook for 1 minute.
  2. Add the lentils and stir to combine, then pour in the stock. Bring the mixture to the boil, then reduce the heat and simmer for 15 minutes or until the lentils are tender.
  3. Remove from the heat and use a stick blender to blitz to a thick soup.
  4. Return the pan to the heat, stir in the chickpeas and 1 tablespoon of the harissa paste, then simmer for 5 minutes until hot. Season to taste.
  5. Ladle into bowls and serve topped with the yogurt and the remaining harissa paste.


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.