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Vegan Classic Red Lentil Soup with Spicy Roasted Chickpeas Recipe

Red lentil soup is a vegetarian staple, and so it should be : it is easy to make, the ingredients are cheap, and it is very healthy. This one is lightly spiced with whole cumin seeds and topped with fresh coriander, crunchy roasted cumin paprika and cayenne chickpeas. If making for a packed lunch, pack the roasted chickpea separately to keep them crunchy. Feel free to double the recipe for the Roasted Spicy Chickpeas, as they are a nice change (and much better for you) from any occasion where you would serve the usual chips or roasted peanuts.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

Middle Eastern

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Starters

You will need

IngredientAdd
3 Tbsp olive oil

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 		More products
1 Tbsp organic whole cumin seeds More products
1 onion, chopped More products
4 cloves garlic, crushed More products
a little piece of fresh ginger root (about 1 inch), peeled and grated More products
1 whole dried chilli, optional More products
1 cup or 200g organic split red lentils More products
1/2 litre homemade vegetarian stock OR
1 organic vegetarian and gluten free stock cube More products
2 ripe tomatoes

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2 Tbsp tomato puree More products
For the spicy roasted chickpeas :
1 can organic chickpeas, rinsed well and drained More products
1 Tbsp organic ground cumin More products
1 tsp smoked paprika More products
1 tsp cayenne pepper More products
1/4 tsp black salt More products
To serve:
Coriander - optional

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pre-heat the oven to 200C or 400F. Heat 2 Tbsp olive oil in a medium to large saucepan. Roast the whole cumin seeds for about 3 minutes.
  • Add the onion and stir-fry until translucent. Add the garlic, ginger and dried chilli, if using.
  • Add the red lentils, the 1/2 litre homemade stock (or the stock cube and 1/2 litre water), the tomatoes and the tomato puree.
  • Bring to the boil, then reduce heat and simmer for about 20 minutes, or until the lentils are soft, adding more water as required, in case the lentils dry out and to get your desired consistency.
  • During this time, toss the drained chickpeas with the cumin, smoked paprika, cayenne pepper and salt. Tip onto a baking tray lined with baking parchment and bake in the hot oven for 10 to 15 minutes or until the chickpeas are crunchy. Set aside.
  • When the lentils are cooked, take the soup off the heat and blend until smooth, using an immersion blender (hand blender) or a table-top blender.
  • To serve, top the soup with some chopped coriander and chickpea crunchies.

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