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Red Lentil, Chickpea & Chilli Soup

Category:

Roasted Heirloom Tomatoes

Recipe by Marie Krane

20 mins
Serves 4
Vegetarian

Create this satisfying soup in a flash. Toasting the cumin and chilli flakes release their aromas, bringing out the flavor for this nourishing soup.

Step 1

Heat a large saucepan and dry-fry 2 tsp cumin seeds and chilli flakes for 1 minute or until they jump around the pan and release their aromas.

Step 2

Add liquid from Roasted Tomatoes, chopped red onion, and cook for 5 mins.

Step 3

Stir in red lentils, broth, and reserved tomatoes, bring to a boil, and reduce to simmer for 15 mins. until lentils have softened.

Step 4

Whizz soup with a stick blender or food processor until it is a rough puree. Add chickpeas.

Step 5

Heat gently, season with salt and pepper, and stir in chopped cilantro or parsley. Finish with a dollop of Greek yogurt, herb sprigs, and serve.

Ingredient list

2 tsp
cumin seeds
1 tbsp
olive oil
pinch
chilli flakes
1
red onion, chopped
1/2 cup
red split lentils
32 oz
Clarified Tomato Broth, vegan or chicken broth
16 oz jar
Roasted Heirloom Tomatoes
1 cup
cooked chickpeas, drained and rinsed
1 bunch
cilantro or parsley, roughly chopped (saving sprigs for garnish)
Greek yogurt, to serve

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