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!