Lentil, chickpea and fresh coriander soup

A warm, hearty soup packed full of healthy goodness with a light curry touch, this soup has a full-bodied flavour finished with fresh aromatic notes of coriander.

Soups and starters
A bowl of lentil, chickpea and fresh coriander soup
  • Preparation time 15 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 6


  • 30ml (1fl oz) vegetable oil
  • 300g (11oz) onions, roughly chopped
  • 20g (0.7oz) fresh coriander
  • 90g (3 oz) tikka masala paste
  • 400g (14oz)  red lentils
  • 20g (2 cubes) vegetable bouillon
  • 1 x 400g (14oz) tin chick peas, drained
  • salt and pepper to taste
  • 60ml (2 fl oz) extra virgin rapeseed oil
  • 2tsp ground coriander


  1. Chop the stalks off the coriander and reserve the leaves until later, finely chop the stalk.
  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.
  3. Add the curry paste to the pan and stir well, continue to sauté for a further 2-3 minutes.
  4. Rinse and drain the lentils and add to the pan, stir well.
  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.
  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.
  7. Return to the heat, add the drained chick peas and the roughly chopped coriander leaf, stir well and use the salt and pepper to season the soup to your liking.
For the dressing


  1. 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.