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    You are in: Home / Recipes / Red Lentil, Chickpea (Garbanzo) & Chili Soup Recipe
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    Red Lentil, Chickpea (Garbanzo) & Chili Soup

    Red Lentil, Chickpea (Garbanzo) & Chili Soup. Photo by stormylee

    1/1 Photo of Red Lentil, Chickpea (Garbanzo) & Chili Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    English_Rose's Note:

    This soup is comforting and warming and the fresh herbs add a nice lift to the flavor.

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    Units: US | Metric


    1. 1
      Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
    2. 2
      Add the oil and onion, and cook for 5 minutes
    3. 3
      Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
    4. 4
      Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
    5. 5
      Heat gently, season well and stir in the cilantro.
    6. 6
      Finish with a spoonful of the greek yogurt.

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    Ratings & Reviews:

    • on May 05, 2010


      Ah, cumin, how I love thee! A fabulous, flavourful soup, and the fresh cilantro adds just the right touch! I didn't need to add any seasoning (apart from a sprinkling of black pepper), I think the veggie stock took care of that, but I did use 1/2 ts of chili flakes and more chickpeas! My GOODNESS this was good - a new soup staple for me, definitely! Thank you so much for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 17, 2012


      Yummy and something different! I liked this more than my husband, so we agreed on 4-stars. Great meal for a cold winter night!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2011


      We are arguing over who gets the leftover soup for lunch tomorrow - an easy and delicious soup, and basically needs just pantry ingredients. I did add most of the chickpeas with the lentils and blended them all together, which made for a thicker soup. I also added a garlic clove, just because. A squeeze of lemon in the soup bowl brightens the flavor, but it can do without. I added no salt, as had to use canned broth, and we did not miss it at all.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red Lentil, Chickpea (Garbanzo) & Chili Soup

    Serving Size: 1 (219 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 247.6
    Calories from Fat 43
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 160.0 mg
    Total Carbohydrate 39.5 g
    Dietary Fiber 14.8 g
    Sugars 4.5 g
    Protein 13.0 g

    The following items or measurements are not included:

    chili flakes

    vegetable stock

    Greek yogurt

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