Lentil and Chickpea Soup 30.12.2007

This is a beautiful soup that I make about once a week during winter. It’s healthy, tasty and warming.


  • 180g lentils – I like using puy lentils, but red ones are nice too. If they’re split lentils they will cook a lot faster, so take care. I like the lentils to be soft, but still whole and with a little bit of bite.
  • 240g (net) can of chickpeas
  • 400g can of tomatoes
  • 1 small bunch each of coriander and flat leaf parsley, leaves finely chopped and stems tied into a bundle
  • 1 red onion, chopped
  • 1 tspn cinnamon
  • ½ tspn ground ginger
  • 1 – 2 tspn harissa
  • 4 tblspn olive oil
  • pinch of saffron (optional)
  • juice of about ½ a lemon


Heat the oil in a large saucepan then add the onion, frying until soft. Then, add the lentils, chickpeas, herb stems and spices, with 1 1/2 litres of water. Bring to the boil, then simmer for about 20 minutes, or until the lentils are soft to your liking.

Take it off the heat and add the chopped herbs and lemon juice. Add salt and pepper to taste. Don't serve the bundle of herbs.

File under winter quick healthy vegetarian

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