Spicy lentil and chickpea soup

Vegan lentil soup

  1. 2 tsp cumin seeds
  2. ½ tsp chilli flakes
  3. 1 tbsp olive oil
  4. 1 red onion (diced)
  5. 150g red lentils
  6. 900ml vegetable stock
  7. 400g can chopped tomatoes
  8. 200g cooked/canned chickpeas
  9. Small handful of coriander
  10. Dollop of or soy yogurt or swirl of soy cream to serve

Serves 4.

  • Dry fry cumin and chilli flakes for 1-2 minutes.
  • Add the oil and onion and fry for a further 5 minutes.
  • Stir in lentils, vegetable stock and tomatoes then simmer for 15 minutes.
  • Blend the soup with a hand blender to get a rough puree.
  • Add the chickpeas and simmer for a further 5 minutes.
  • Stir through the roughly chopped coriander and serve with a blob of yogurt or a swirl or cream.
  • Left over portions can be frozen.

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