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Lentil, chickpea and fresh coriander soup

Warm, hearty and packed with healthy goodness, this soup has a full-bodied flavour finished with aromatic notes of coriander, giving it a light curry touch.

  • 15 minutes prep. time
  • 25 minutes cooking time
  • Serves 6
  • Soups, stews & curries, Vegetarian & vegan
Lentil and chickpea soup
Enjoy this warming and healthy soup with some crusty bread | © National Trust/Chris Lacey


  • 30ml vegetable oil
  • 300g onions, roughly chopped
  • 20g fresh coriander
  • 90g tikka masala paste
  • 400g red lentils
  • 20g (2 cubes) vegetable bouillon
  • 1 x 400g tin chick peas, drained
  • Salt and pepper to taste
  • 60ml extra virgin rapeseed oil
  • 2 tsp ground coriander


Step 1

Chop the stalks off the coriander and reserve the leaves until later. Finely chop the stalk.

Step 2

Place the oil in a large saucepan or similar on a medium heat and add the oil. Once hot, add the onions and coriander stalks and stir well, sautéing lightly for around 5 minutes or until the onion is softening.

Step 3

Add the curry paste to the pan and stir well. Continue to sauté for a further 2–3 minutes.

Step 4

Rinse and drain the lentils and add to the pan. Stir well.

Step 5

Add enough water to cover the ingredients in the pan, stir well and bring to the boil, reduce to a simmer and stir in the vegetable bouillon or stock cubes. Check regularly and add more water as necessary to prevent the pan drying out.

Step 6

Once the lentils are soft and most of the liquid absorbed, remove the pan from the heat and blend with a stick blender until smooth, adding additional water until you have a smooth pouring consistency.

Step 7

Return to the heat, add the drained chickpeas and the roughly chopped coriander leaf, stir well and use the salt and pepper to season the soup to your liking.

Step 8

For the dressing

Put the oil in a large pan along with the coriander and heat until sizzling, remove from the heat and leave to cool before drizzling over the soup.

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