Tomato, Lentil and Chickpea Soup
Back home
1 min read

Tomato, Lentil and Chickpea Soup

Tomato, Lentil and Chickpea Soup

Ingredients

Method

  • ½ chopped onion
  • 1 celery stalk, chopped
  • ½ red capsicum, chopped
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 tsp sugar
  • 400g tin of quality Italian chopped tomatoes
  • 100g dried red lentils
  • 200g chickpeas, drained
  • 500ml chicken or veg stock
  • ½ lemon, juice only
  • Small handful of chopped coriander
  • Whizz the onion, celery and capsicum to a puree in a food processor, then fry the puree in the oil for a few minutes. Stir in the tomato puree and sugar, followed by the tomatoes and lentils.
  • Add the stock to the pan and bring to a simmer - covered - for 30 mins. Uncover, tip in the chickpeas and cook for 5 mins, then season to taste with salt, pepper and lemon juice. Scatter with coriander and serve with crusty bread for dunking.
55 mins
3 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box