Spicy Chickpea and Tomato Soup with Red Lentils


  • 2tbsp sunflower oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 tsp curry powder
  • 2 x 400g cans of chopped tomatoes
  • 175g carrots, diced
  • 50g red lentils
  • finely grated zest and juice of 1 orange
  • 425g tin of chick peas, drained
  • salt & pepper to season


  1. Heat the oil in a large pan and cook the onion, garlic, cumin seeds and curry powder for 5 minutes
  2. Add the tomatoes, carrots, lentils and orange zest to the pan.
  3. Make up orange juice to 575ml (1 pint) with water and add to the soup, stirring well to combine all the ingredients.
  4. Bring to the boil, cover and simmer for 30 minutes, until carrots are tender.
  5. Allow the soup to cool, then puree to give a thick coarse texture.
  6. Add the chick peas, reheat, season ...and serve! 

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