Wanderfood Wednesday: Moroccan Red Lentil and Chickpea Soup

Red Lentil and Chickpea Soup

It’s starting to get a bit chilly here in Taiwan, so I’m cracking out my cookbooks. This winter, I’ve challenged myself to start cooking with ingredients that I’ve never used before. It’s also been a while since I’ve contributed a Wanderfood Wednesday post, so I figured I’d make my first new meal and write about it.

I’ve been on a bit of a bean and legumes kick lately, so my first recipe for my winter cooking challenge is a hearty, warming bowl of red lentil and chickpea soup. This recipe from BBC Good Food is super easy to follow, it cooks in about 20 minutes, it’s low-fat and it’s super healthy and vegetarian friendly. I was really pleased with the results and even my husband thought it was a winner.


  • 2 teaspoons cumin seeds
  • large pinch of chili flakes
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 3/4 cup of red lentils
  • 850 ml vegetable stock
  • 400g can of tomatoes, whole or chopped
  • 1/2 can of chickpeas, drained and rinsed
  • roughly chopped coriander for garnishing
  • 1 teaspoon of  Greek yogurt per bowl
  1. Heat a large saucepan and Dry-fry the cumin seeds and chilli flakes for 1 min in a heated saucepan. You know they’re ready when they start to jump around in the pan and release their aromas.
  2. Add in onion and oil; cook for 5 minutes.
  3. Add the lentils, tomatoes and stock. Bring to a boil and then simmer for 15 minutes until the lentils are soft.
  4.  Puré the soup in a food processor until it is a rough purée. Pour it back into the pan and add the chickpeas.
  5. Heat gently, season and stir in the coriander. Add a spoonful of yogurt and some coriander leaves.


3 thoughts on “Wanderfood Wednesday: Moroccan Red Lentil and Chickpea Soup

  1. Linda

    Sounds good – always on the look out for healthy low fat/kcal recipes for my ‘can’t cook- won’t cook’ friends and family! The ‘super easy’ bit really appeals!


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