Red lentil and chilli soup

Red Lentil and Chilli SoupServes: 4
Prep time: 5 minutes
Cooking time: 30 minutes


1 tsp ‘JUST ADD’ garlic
2 tsp ‘JUST ADD’ chilli
1 tsp cumin seeds
1 tbsp olive oil
1 onion, peeled and chopped
150 g red lentils
1 x 400 g can chopped tomatoes
850 ml vegetable stock
1 x 225g can chickpeas, drained
2 tbsp chopped coriander
Natural yoghurt to serve


• Heat the cumin seeds in a large pan for 2-3 minutes before adding the oil, onion, Just Add Garlic and Chilli and cooking for 4-5 minutes, until the onion starts to soften
• Stir in the lentils, then pour in the tomatoes and stock and mix well. Bring to the boil and then simmer for 12-15 minutes until the lentils have swollen
• Remove from the heat and, using a hand blender, blend the soup until smooth
• Put back on to the heat, stir in the chickpeas, seasoning and coriander and heat for 3-4 minutes
• Serve with a swirl of yoghurt

Leave a Reply

Please login or register to leave a comment.

Please wait while we process your request.

Do not refresh or close your window at any time.