Spicy Lentil Soup with Chickpeas and Bacon
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 4
  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 1 tsp cumin
  • ½ tsp dried chilli flakes
  • 1 clove garlic, peeled and minced
  • ¾ cup (130g) red split lentils
  • 3.5 cups (840ml) hot vegetable stock or water (use bouillon for gluten free)
  • 14oz (400g) can tomatoes, whole or chopped
  • 4 rashers bacon
  • 14oz (400g) can chickpeas, rinsed and drained
  • ½ tsp smoked paprika
  • Good pinch of salt and pepper
  • 3tbsp crumbled feta
  • 2 tbsp chopped fresh chives
  1. Heat 1 tbsp of the oil in a large saucepan and cook the onions on a medium heat for 3 minutes – until they start to soften. Add in the cumin, chili flakes and garlic and stir. Cook for 1 minutes.
  2. Add the lentils and stir to coat them in the mixture. Add in the stock and canned tomatoes. Stir then bring to gentle bubble. Simmer for 15 minutes until the lentils are tender.
  3. Whilst the lentils are cooking heat the remaining oil in a hot skillet and fry the bacon until it starts to crisp. Add in the chickpeas and fry for 2-3 minutes – until the chickpeas starts to brown on the outside. Stir in the paprika and then chop the bacon using a pair of scissors. Turn off the heat.
  4. By now the lentil soup should be ready. Carefully blend using a hand blender, then stir in the salt and pepper.
  5. Ladle the soup into 4 bowls, then top with the bacon/chickpea mixture. Sprinkle on the crumbled feta, chives and a little more black pepper, then serve.
Recipe by at https://www.ideahacks.com/spicy-lentil-soup/