Lentil, chickpea & coriander soup | Recipes | National Trust
Warm, hearty and packed with healthy goodness, this soup has a full-bodied flavour finished with aromatic notes of coriander, giving it a light curry touch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nationaltrust.org.uk.
Ingredients
- 30ml vegetable oil
- 300g onions, roughly chopped
- 20g fresh coriander
- 90g tikka masala paste
- 400g red lentils
- 20g (2 cubes) vegetable bouillon
- 1 x 400g tin chick peas, drained
- Salt and pepper to taste
- 60ml extra virgin rapeseed oil
- 2 tsp ground coriander
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