LHB Blog

A girl, a blog and a cactus named Pudding

Spicy Buttery Chickpea and Split Red Lentil Soup

Alternative title: I can’t seem to cook lentils without hearing Neil from “The Young Ones” bellowing “guys! There’s some dinner on the floor if you want it!”… Being raised on a comedy series like that is probably the reason I’m a sarcastic git.


“What…The heck…Are they?” My brain mumbled.

“Split red lentils” I mutter as I tear open the bag, lentils spill on to the counter top…over the counter top…Into the pup’s bowl. Pup looks decidedly unimpressed.


“Yes lentils…”

“And you’re going to mix them with chickpeas? By ‘eck we’ll be farting like mad!”


I blame ‘The Young Ones!’


Spicy and Buttery Chickpea and Lentil Soup


Serves 4-5

1 tbsp olive oil

3 x large carrots

1 x large onion

200g split red lentils

2 cloves of garlic

200g drained chickpeas

2 tsp cumin seeds

1 tsp fennel seeds

2 pints vegetable stock


Spicy and Buttery Chickpea and Lentil Soup original ingredients

You’d think looking at this that I had plenty to throw into the pan…


Prepare the veggies: Basically just chop the onion (as fine or as chunky as you like) and slice the carrots…


Spicy and Buttery Chickpea and Lentil Soup Additional ingredient

…Alas no…There was one more additional item I wanted to test out.


Toast the cumin and fennel seeds by adding them to a hot frying pan for a minute (until they start to darken slightly), then transfer to a mortar and pestle to smush (technical term that).

As you’re smashing the hell out of the seeds heat the olive oil in a pan (over a medium heat)…


Fennel and Cumin

This combination smells amazing…The process also makes you feel as though you’re involved in some sort of Harry Potter style Alchemy.


…Then add the onions and crushed garlic, cook until tender.

Add the carrots, cumin and fennel then cook for a further five minutes.


Spicy and Buttery Chickpea and Lentil Soup cooking lentils

I love chunky pieces of onion…Which is a good thing considering I’m a bit of a lazy cow who can’t finely chop a vegetable for toffee!


Add the stock and lentils – cook to the directions on the back of the pack of lentils (but be mindful that some have a short cooking time, so maybe allow the carrots to soften before adding them).

The ones I used instructed me to boil them for 10 minutes and then simmer for another 15 minutes (they go to a puree).

Add the chickpeas for the final 5 minutes…Then enjoy!

I absolutely love this soup! It’s thick, it’s creamy, it’s buttery and it’s incredibly healthy…Perfect for cold days, hiking adventures (bob it in a Thermos to keep it warm – like I’ve done for my title photo) or days in which you feel in need of a bit of comfort food but without compromising on a nutritious meal.

So folks, what are your favourite lentil recipes?

R x

PS – Starting the Easter break with episode 10 of ‘Fortitude‘ (seriously didn’t expect it to take the route it has!) and episode 2 of ‘Inside No 9‘ season 2 (much love for Shearsmith and Pemberton…Much love).


Trafford Centre Tantrum


Eat, Sleep, Juice, Repeat


  1. mmmm Now this is one I could get my taste buds around! I’ll have to pass this one on to the Mother-In-Law.. she’s just invested in one of those fancy soup machine thingys 🙂

    • Ruebi

      I really want a fancy soup machine thingy! … Especially at the moment as I’m making them for work lunches. So. Much. Soup!

      Anyway – you’ll have to let me know what she thinks of it! 🙂

  2. oh wow, heavy maaannn!
    Thanks for linking up with the #WeekendBlogHop – and reminding me of the Young Ones!

    • Ruebi

      I read that in Neil’s voice! Hahahaha! “Hea-vy!” So much ‘Young Ones’ love right now! 🙂

  3. This looks delicious. I love chick peas. I love lentils. And, I love anything that tastes buttery but is vegan. I will try it.

    • Ruebi

      I love chick peas and lentils too…Figured it was about time I did something other than just make hummus with the chick peas. It’s definitely one of my favourite soups!

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