Chilli chickpea and lentil soup

This soup is the perfect winter warmer for the whole family, it can be served chunky or smooth and is also nice served as a sauce with rice!

fff chilli chickpea lentil soup

We like spicy food in our house so this recipe is quite mild for our taste.  The amount of spices in the recipe is just a guide though and you can make it as spicy or as mild as you like!

Ingredients

  • 400g canned chickpeas
  • 400g dried red lentils
  • 500g passata
  • 300ml chicken stock
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • Black pepper to taste

Method

  • Rinse the lentils and put in a saucepan.  Cover with water then bring to the boil.  Leave to simmer until the lentils have softened.
  • Put the cooked lentils, chickpeas, passata, herbs and spices in a food processor.  Blitz until smooth.

(I put in half the chickpeas before blitzing and half after to keep a bit of texture.  It’s personal preference if you want it completely smooth or with lumps.)

  • Put the mixture in the slow cooker, add the stock and stir well.
  • Cook in the slow cooker for 3 hours on high.
  • Give the soup a good stir before serving.

If you are doing baby led weaning and your baby doesn’t use a spoon yet this is great served with toast as a dipper.

I served this for my 17 month old with a spoon and a chunk of bread, the same as Mummy and Daddy had!

It can also be served chunky with rice as a fantastic evening meal!

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