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Curry Chickpea and Red Lentil Soup

Hi, my name is Keren and I am a soup addict.

Especially around this time of the year.

And by the way, I like my soup thick, rich and creamy. Bonus points if it’s healthy.

But most importantly, it needs to be thick. If I can drink it, then it is not thick enough.

Do I sound like a soup Nazi?

Curry Chickpeas Lentil Soup

I must say I was very proud of myself when I made this soup. This is the ultimate winter soup. It is easy to whip up and there’s not much to clean up as you’re just throwing everything into one pot… cook, blend, serve. Easy done.

This soup ticks all the boxes. Deliciously thick, rich, creamy and full of nutrients. It is high in protein, fiber, complex carbohydrate and very low in fat.  It contains chickpeas and lentils which are two of the best sources of vegetable proteins. It is mildly spiced with cumin seed and curry powder which contain antiflu, anti-inflamatory and antibacterial properties that help boost the immune system, detox the liver, and aid with digestion.

Soup doesn’t get any better than this.

So…

Are you hungry??

Cold?

In need of some hearty, protein-packed, nutrient-rich, delicious, creamy and thick soup?

Make this now.

Curry Chickpeas Lentil Soup

Curry Chickpea and Red Lentil Soup
 
Prep time
Cook time
Total time
 
The Ultimate Winter Soup. Rich, creamy and hearty soup that is easy to make, full of nutrients, high in protein and low in fat. Best. Ever.
Author:
Serves: 4
Ingredients
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 tsp cumin seeds
  • 1 tsp curry powder
  • 1 tbsp coconut oil (or olive oil)
  • 1 cup red split lentils
  • 1 litre vegetable stock
  • 1 can tomatoes, whole or chopped
  • 2 cups of cooked chickpeas (about 1½ can cooked chickpeas)
  • 1 tsp chilli flakes (optional, use if you like your soup with a bit of a heat)
  • 1 bunch coriander, roughly chopped (leave some to serve)
  • Salt and pepper
  • Non-dairy yogurt to serve (optional)
Method
  1. Heat oil in a large saucepan.
  2. Fry the cumin seeds for about a minute or until they start to 'pop' and release their aromas.
  3. Add the onion, garlic, curry powder and chilli flakes (optional) and cook for 5 mins.
  4. Stir in the lentils, vegetable stock and tomatoes. Bring to a boil. Simmer for 20 mins until the lentils have softened.
  5. Add chickpeas and simmer for another 10 minutes.
  6. Blend the soup with a stick blender or in a food processor until it is smooth.
  7. Reheat gently. Add salt and pepper to taste.
  8. Stir in the coriander. Serve with a scoop of yogurt and coriander leaves.

So, tell me, do you have a favourite winter soup?

2 replies
  1. Keren
    Keren says:

    Thank you!! I love the fact that Harris Farm are now selling chickpeas and red lentils for $2 a kilo each! that’s a hell lot of soup for less than a cup of coffee.

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