Red Lentil Chickpea Chilli Soup



We’ve teamed up with Team GB Winter Olympians Nick Buckland and Penny Coomes to bring you some fun recipes inspired by the foods they love to eat, especially in preparation for the Olympic Games.

This recipe is inspired by one of Penny’s favourites, Sausage and Lentil Soup.

A note from Penny – “I make it at the weekend for lunch. It’s filling and nutritious as I add lots of veggies too. It warms me up when I get home from the cold ice rink.”



Dish: large bowl




Place cumin, chilli, oil and red onion in a large bowl and cook on HIGH MICROWAVE for 2 mins


Stir in the lentils stock, red pepper and tomatoes and cook on HIGH MICROWAVE for 15 mins or until the lentils are soft. Stir in the chickpeas and leave to cool slightly.


Stir in the yoghurt.


Place soup in liquidiser and puree until smooth. Season to taste. Cover and cook on MEDIUM MICROWAVE for 2 mins to warm through.


Serve up and enjoy!


Red Lentil Chickpea Chilli Soup

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Adjust Servings:
2 tsps Cumin seeds
Large Pinch Chilli Flakes
1 tsp Olive Oil
1 Diced Red Onion
175g Red Split Lentils
1 Roasted Red Pepper Skin Removed
1000 mls (1 3/4 pts) Vegetable Stock
1x400g can Chopped Tomatoes
1x200g can Chickpeas
4 tbsp Natural Yoghurt
To garnish Coriander

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