Lentil and chickpea soup



Preparation time:

5 minutes

Cooking time:

16-22 minutes


  • 1 tbsp SuperValu olive oil
  • 1 tsp curry powder
  • 1 large SuperValu onion, peeled & finely chopped
  • 1 SuperValu red chilli, deseeded & finely diced
  • 1 large SuperValu carrot, peeled & finely diced
  • 1 SuperValu garlic clove, peeled & chopped
  • 120g Red split lentils
  • 1 x 400g can SuperValu chopped tomatoes
  • 1 Knorr Vegetable Stock Pot 112g, dissolve into 500ml of boiling water
  • 150g dried SuperValu chickpeas, soaked, boiled & drained as per pack instructions
  • Seasoning
  • 1 tbsp SuperValu chopped coriander

Serving suggestion:
SuperValu natural yogurt



  1. Heat the oil in a pan and cook the onion, chilli, carrot and garlic for 5 minutes, until softening.

  2. Sprinkle in the curry powder and cook for a further 1-2 minutes.

  3. Stir in the lentils, chopped tomatoes, vegetable stock and chickpeas, bring to a simmer and cook for 10-15 minutes.

  4. Sprinkle in the chopped coriander and serve.

superValu Lentils, Chick Peas, Knorr Stock