Red Lentil and Chickpea Soup

Warming vegetarian soup that is perfect for those chilly days. Perfect to make in large batch and freeze.

  • Easy
  • Serves 4
  • 40 mins (plus overnight soak for chickpeas)


  • 200g Buchanans chickpeas
  • 2 tbsp oil
  • 2 red onions (finely chopped)
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 100g Buchanans split red lentils (rinsed well)
  • 850 ml vegetable stock
  • 400g tin of chopped tomatoes
  • 1 stick celery
  • 1 ½ tbsp grated fresh ginger
  • 4 tbsp Greek yoghurt
  • Small bunch of coriander chopped


  1. Soak the chickpeas overnight. Then simmer in fresh water for 1 hour, until tender.
  2. Heat a large saucepan and add the oil, ground cumin, chilli powder, ginger and onion, cook for 5 mins.
  3. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  4. Add the chickpeas and simmer for further 15 mins.
  5. Season and stir in chopped corriander.
  6. Serve with a spoonful of greek yoghurt stirred in.