Red lentil, chickpea and carrot soup

May 14, 2015

Souper bowl: Red lentil, chickpea and carrot soup

Souper bowl: Red lentil, chickpea and carrot soup

Soups are an easy way to eat well. Chuck everything in a pan, go off and do whatever you need to do for 20-30 minutes, come back and your meal is ready.

Chickpeas and lentils should form a big part of a healthy diet for lots of reasons, but they’re also great (and inexpensive) sources of protein – proving you don’t always need meat in your meal to hit your daily quota.

Serves 4

You will need:

  • 1 tsp coconut oil or olive oil
  • 1 onion, diced
  • 4 carrots, diced
  • 1 tin/jar organic chickpeas, rinsed and drained (we love Biona)
  • 1 cup (250g) red lentils, rinsed
  • Few sprigs fresh thyme
  • 1 litre water
  • Sea salt and black pepper


  1. Heat the oil in a large non-stick pan and saute the onion for 10 mins until soft.
  2. Add the carrots, chickpeas, lentils and thyme and heat for a couple of minutes, stirring.
  3. Add the water, season well and simmer for 20-25 minutes until the vegetables are soft.
  4. Remove from the heat and puree with a stick blender until smooth. Season further if necessary and serve.

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