Spicy Tomato, Lentil and Chickpea Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 1 large brown onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 2-3 cloves garlic, crushed
  • 1 teaspoon ground ginger, or 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric, or 1 tablespoon fresh turmeric, grated
  • 1 large green chilli, deseeded and chopped
  • freshly ground black pepper
  • 2 stalks celery, chopped
  • 1 large fresh tomato
  • 1 x 400 gram tin crushed tomatoes
  • 1 litre vegetable stock
  • ½ cup red lentils
  • ½ cup brown lentils
  • 1 x 400 gram tin chickpeas, drained and rinsed
  • 1 small bunch fresh coriander, roughly chopped
  1. Heat a large pot over medium-high heat.
  2. When hot, add the onion and oil and cook until softened, about 3 minutes.
  3. Add the garlic, ginger, turmeric, chilli, pepper, celery, fresh tomato and cook for 2-3 minutes.
  4. Add the tinned tomatoes, stock and lentils, stir well to combine, then bring to the boil.
  5. Turn the heat down to a simmer and cook for 15-20 minutes, until the lentils are soft.
  6. Turn off the heat and stir in the chickpeas
  7. Portion into bowls, spinkle with lots of fresh coriander and serve.
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2018/06/03/spicy-tomato-lentil-and-chickpea-soup/