Photo of Spicy lentil & chickpea soup by WW

Spicy lentil & chickpea soup

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



1 medium, roughly chopped

Split Red Lentils, dry

250 g, rinsed under cold running water

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed

Harissa paste

1½ tablespoon(s)

0% fat natural Greek yogurt

4 tablespoon(s)

Olive Oil

½ tablespoon(s)

Ground Cumin

1 teaspoon(s), level

Vegetable stock cube

2 cube(s), to make 1.5 litres 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.