Lentil and chickpea soup

Serves: 4
Prepration time: 15 minutes
Cooking time: 25 minutes


1 tbsp olive oil
1 tsp curry powder
1 large onion, peeled and finely chopped
1 red chilli, deseeded and finely diced
1 large carrot, peeled and finely diced
1 garlic clove, peeled and chopped
110g (4oz) red split lentils
1 x 400g (14oz) can SuperValu chopped tomatoes
500ml (18fl oz) vegetable stock
150g (5oz) dried chickpeas, soaked, boiled & drained as per pack instructions
Salt and pepper
1 tbsp chopped coriander


1 Heat the oil in a pan and cook the onion, chilli, carrot and garlic for 5 minutes, until softening.

2 Sprinkle in the curry powder and cook for a further 1-2 minutes.

3 Stir in the lentils, chopped tomatoes, vegetable stock and chickpeas, bring to a simmer and cook for 10-15 minutes.

4 Sprinkle in the chopped coriander and serve.

Recipe and image courtesy of SuperValu at Budgens

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