Spicy lentil & chickpea soup
1
Points®
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
Onion
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
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.
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