About this recipe:A truly simple, easy and delicious spicy soup. All my friends that have tried it - love it. It's a great meal on it own or as a starter served in smaller portions. It also has the bonus of making me look like I know what I'm doing and sets the standard for a great evening. The recipe has been amended from the basic red lentil soup with bits added.
1 small bunch fresh coriander, or a small amount dried
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:30min › Ready in:35min
Heat a saucepan and dry fry the cumin seeds and the chilli flakes until the cumin pops and jumps, or you can smell the aroma, no more then 3 to 5 minutes.
Quickly add the oil and the onion - make sure the cumin and chilli flakes don't burn when you add the oil - cook for 8 to 10 minutes.
Stir in the vegetable stock the red lentils and the tin of tomatoes. Bring to the boil, then turn down the heat and simmer for 15 minutes until the lentils have softened. Take pan off the heat and allow to cool.
Blend the soup until you have the consistency you want. Add the chickpeas and reheat. Sprinkle with some chopped coriander and serve.
You may wish to add some yoghurt and fresh coriander before serving. A lovely simple spicy soup - 'apply daze.
I used 1 tablespoon of chilli flakes, you can make it as spicy as you want, by adding more or less chilli fakes.
This is a lovely winter warming soup and so easy to make. I used fresh chilli instead of flaked and did not use the coriander. I will make this again but next time I think I may use a little less cumin as I found it over powering. I also blended everything, including the chickpeas.
Thoroughly recommend. - 07 Dec 2013
My husband & I loved this soup, just the thing for a cold autumnal day. I used a good heaped teaspoon of chilli flakes and fresh parsley instead of coriander as I didn't have any. Will definitely make this again. - 12 Sep 2013