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Red lentil, chickpea and chilli soup

Preparation Time


Cooking Time

30 min




  • Dry fry 2 tsp (10 ml) cumin seeds and ½ tsp (2.5ml) chilli flakes or powder for 1 minute or until they start to jump around in the pan and release their aroma.
  • Add 1 Tbsp (15 ml) oil and 1 chopped red onion, and cook for 5 minutes.
  • Stir in ½ cup (125 g) split red lentils, 3 ½ cups (875ml) beef or vegetable stock and 1 tin (410 g) chopped tomatoes, then bring to the boil.
  • Simmer for 15 minutes until lentils have softened.
  • Add ½ tin (200 g) drained and rinsed chickpeas. (Freeze leftovers.)
  • Heat gently, season well and stir in a small bunch of chopped coriander.
  • Lastly stir in 1 small can (155g) Nestlé Dessert Cream and warm through.
  • Serve with warm speciality bread, e.g. cheese and herb loaf.
  • Tip: for a hotter soup simply add more chilli.