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Prep: 5 minutes
Cook: 25 minutes
Serves: 5

Red Lentil, Chickpea & Chilli Soup

Lentils work really well in soups and are so good for us.

If you like a bit of extra heat, try leaving the chilli seeds in instead of discarding them.


2 tsp cumin seeds

1 tsp chilli flakes

1 tbsp olive or cooking oil

1 red onion, chopped

180g red split lentils

800ml vegetable stock

1 x 400g can chopped tomatoes

1 x 400g can chickpeas, drained and rinsed

Salt and pepper (to taste)

Suitable for: Soup ChefSoup Chef Pro

The Method

Select the SAUTE function, add the cumin seeds and chilli flakes and heat for a few seconds until they start to jump around and release their aroma.

Add the oil and onion and stir regularly for ~3 minutes until the onion begins to soften, then cancel the SAUTE function. To save time you can leave the sauté step out, but we would recommend using this feature to maximise flavour.

Add the lentils, stock and tomatoes and stir to combine.

Put the lid on and select the SMOOTH function.

When the program has finished, open the lid and select the SAUTE function again. Add the chickpeas and stir for ~2 minutes until they have warmed through, then cancel the SAUTE function and season to taste before serving.

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