Monday, 19 January 2015

Chickpea, Mixed Bean and Lentil Soup

One of my favourite soups as I love chickpeas, they are a great source of protein and fibre, for vegan and gluten free diets too don't ya know?! It's so filling and tasty and ideal to make in advance for my work lunches for the week. The lentils increase slow burning energy due to their fibre content which makes it great for keeping me full until I get home from work and make my dinner which usually isn't until I've put Luke to bed.
It's quick and easy and healthy, what more could you want?!


1x Red Pepper
1x Small Onion
1x Can of Chopped Tomatoes
1x Can of Chickpeas
1x Can of Mixed Beans
140g Red Lentils
850ml Vegetable Stock
1/2 tsp Ground Cumin (This is the amount I like as I find it quite strong, add more or less to taste)
Pinch of Chilli Flakes
1/2 tsp Minced Garlic


  • Diced onion and pepper and cook in some FryLight along with the ground cumin and chilli flakes until onions and pepper shave softened
  • Add in stock, tomatoes and lentils. Bring to the boil and add the minced garlic. Allow to simmer for approx 15 minutes or until lentils have softened
  • Blend the soup until smooth
  • Drain chickpeas and mixed beans and add to the soup, warm over a medium heat and serve


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