Chilli Lentil and Chickpea Soup


500g Lentils (Soaked or tinned)

1 x Red Onion sliced

2 x 400g Chickpeas drained

1 x litre Vegetable stock

1 tsp Cumin Seeds

1 tsp Chilli Flakes


Pop a heavy based large saucepan on the hob add 2 tbsp of oil and 20g butter. Melt slowly and add the onion fry until soft but not coloured. It is very important to take some time over this you don’t want a bitter soup.

Using a pestle and mortar add your cumin seeds, chilli flakes and grind lightly until the cumin seeds are broken but not dust.

Grab a dry hot pan add the crushed cumin seeds and chilli flakes and toast for 1 minute. This releases all those lovely flavours. Now add to the your onions. Cook for about 5 minutes.

Add your lentils, chick peas and stock. Bring to a boil and reduce the temperature, simmer for about 10 minutes.

Depending on how you like your soup chunky or smooth. For chunky: remove 1/3 of the soup and then blitz the rest seasoning as you go. Once blitzed add back the saved chunky bits. To get a smooth soup just blitz until your desired texture is reached make sure you season and taste as you you go.