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Lentils, tomatoes and chickpeas soup




Others ingredients

  • 1 clove of garlic
  • 1 red onion
  • 500 g tomatoes
  • 2 table spoons of cumin
  • 150 g dried red lentils
  • 1 cube of vegetable bouillon
  • 200 g chickpeas in a jar
  • A few sprigs of parsley
  • Black Kerala pepper


  1. 1

    Thinly mince the red onion and garlic and keep them aside.

  2. 2

    Mince the tomatoes as well and keep them.

  3. 3

    Wash the dried lentils with cold water.

  4. 4

    Fry the red onion and garlic in a pot until they become scorched.

  5. 5

    Add the tomato pieces, cumin, red lentils, the cube of vegetable bouillon, as well as 80 cl of water.

  6. 6

    Let it boil then simmer until the lentils become soft.

  7. 7

    Drain the surplus of water slowly until your mixture gets the consistency of a thick purée.

  8. 8

    Season with Salt with Espelette pepper and black Kerala pepper, then mix the soup with the chickpeas.

  9. 9

    Arrange your soup in soup plates and pour 1 tea spoon of white balsamic vinegar and 1 table spoon of First – First harvest olive oil on top of each plate.

  10. 10

    Decorate each plate with a sprig of parsley.