Spiced Red Lentil & Chickpea Soup

I’m not about them weak-ass soups. You know the ones I’m talking about; the ones that have the consistency, the taste, of sad water. Sad vegetable water. Don’t subject yourself to that when instead, you could fill yourself some bulky, charismatic, high-protein soups. Soups with ambition. This is one of those soups.

I personally dig this soup because it has some pretty sexy macros, if you wanna keep your protein high and your fats low. It’s also easy as hell to make, and who doesn’t love easy food.


1 Can Chickpeas (a standard 400g can)
100g Red Lentils
1 Can Tinned Chopped Tomatoes (also 400g)
50ml Unsweetened Wholebean Soya Milk
8g Nutritional Yeast
1/2 Vegetable Stock Cube
1.5tsp Cumin
1tsp Coriander
1/2tsp Turmeric
1/2tsp Chilli Powder


1. Thoroughly rinse your red lentils, and add to a large pot over a high heat, along with your chopped tomatoes, spices, soya milk and vegetable stock cube, along with about 300ml hot water. Do not add your nutritional yeast as yet, as overheating nooch ruins its nutritional value, and we can all do with that sweet B12. Allow to boil for 10 minutes, then reduce to a medium heat.

2. Drain and rinse your chickpeas, and add them to the pot. Allow the pot to cook for another 15 minutes, stirring occasionally.

3. After this 15 minutes has passed, take the pot off the heat and allow to cool for about 15 minutes. After this, use a hand blender to blend the tomatoes, chickpeas and lentils into a smooth but still relatively chunky mix. Depending on your preferences, you may like to add some more water at this point, but I personally like my soups very thick. Once you are finished blending, mix in the nutritional yeast, gently reheat your soup on the hob and serve once hot again. Serves 2, and is a brilliant recipe for bulk meal preps as it freezes for a good couple of months.

Per Serving:

376 Calories
24.3g Protein
6.2g Fat
50.3g Carbs


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