Red Lentil Soup





  • 2 tsp cumin seeds
  • 1 pinch chilli flakes
  • 1 tbsp  PW coconut oil
  • 1 red onion, chopped
  • ¾ cup red split lentils
  • 850ml vegetable stock or water
  • 400g canned chopped tomatoes
  • 1/2 can of chickpeas (rinsed and drained)
  • 1 bunch of coriander, roughly chopped
  • optional: 0% greek yogurt, to serve

Nutritional Info

Per serving:

  • Calories 276
  • Protein 13g
  • Carbohydrates 30g
  • Fibre 8.4g
  • Fat 8.8g


Heat a large saucepan and dry fry the cumin seeds and chilli flakes for one minute (until the aromas are released)

Add the coconut oil and onion and cook for 5 minutes

Stir in the lentils, stock (or water) and tomatoes, then bring to the boil.

Simmer for 15 minutes until the lentils have softened.

Blend the soup mixture with a food processor or hand blender until it is a puree, then pour back into the pan and add the chickpeas.

Heat Gently, season and stir in the coriander.