Tomato, lentil and chickpea soup

Recipe from: 05 June 2012

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 15
    olive oil
  • 1
    onion – peeled and chopped
  • 2
    cloves garlic – peeled and crushed
  • 125
    red lentils
  • 500
    roasted tomatoes
  • (cut in half, drizzled with olive oil, honey and Balsamic,
  • Fresh thyme or rossemary, black pepper and
  • Salt then roast for about 30 minutes at 200°C
  • 1
    chickpeas – drained and rinsed
  • 900
    vegetable stock
  • 50
    parmesan cheese - finely grated
  • 1
    small handful of fresh basil leaves
  • Salt flakes and black pepper for seasoning
  • Smoked paprika for serving
  • Creme fraiche and olive oil for serving


Heat oil in large saucepan and sauté onions over medium low heat for five minutes until they are soft.

Add the garlic and sauté for another minute. Stir in the washed, drained lentils.

Roughly chop the roasted tomatoes and add to the saucepan. You can use a tin of whole tinned tomatoes that you roughly chop if so desired.

Add the stock and bring back to a boil. Lower the heat and simmer for 25 minutes until the lentils are soft and pale.

Add the drained, rinsed chickpeas and simmer for a further 5 minutes. Remove from heat and liquidise with a hand blender.

Return to the heat and stir in half of the cheese and tear in the basil, reserving one or two sprigs for garnish.

Add the salt and pepper to taste.
Ladle into soup bowls.

Add a drizzle of olive oil, some basil leaves, a sprinkling of smoked paprika and Parmesan cheese.

Serve with a swirl of créme fraiche.

Reprinted with permission of Kitchen Diary. To see more recipes, click here.


Read more on: boil  |  recipe  |  vegetables  |  soup

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