Red Lentil and Chickpea Soup

Warming and budget-friendly vegetarian soup that is perfect packed in a flask for lunch. It's also easy to double the quantities and freeze half for later.

  • Easy
  • Serves 4
  • 40 mins


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


  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 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. Blend the mixture in a liquidiser or food processor until smooth.
  5. Pour back in the pan and add the chickpeas, heat gently.
  6. Season and stir in chopped corriander.
  7. Serve with a spoonful of greek yoghurt stirred in.