Tomato, Lentil and Chickpea Soup
Tomato, Lentil and Chickpea Soup



  • 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

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