Photo of Spicy lentil & chickpea soup by WW

Spicy lentil & chickpea soup

10
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Easy
Red lentils and chickpeas make this soup really hearty and satisfying.

Ingredients

uncooked onion(s)

1 medium, roughly chopped

dry lentils

250 gm, rinsed under cold running water, red variety

canned 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

Instructions

  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.

Notes

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.

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