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Lamb & chickpea soup


Lamb & chickpea soup

Enjoy this warming lamb soup, which provides all five of your 5-a-day. It’s comforting and filling, so you’d never guess it’s low in calories, too

Recipe details
Cooking-time Prep:15 mins Cook:40 mins
Serving Serves 2
Difficulty Easy


  1. 1 tbsp olive or rapeseed oil
  2. 1 onion, halved and sliced
  3. 2 carrots, diced (170g)
  4. 3 large celery sticks, chopped
  5. 125g lean lamb leg steak, all visible fat trimmed away, cut into pea-sized pieces
  6. 1 tsp ground turmeric
  7. 1 tsp cumin
  8. 1 tsp coriander
  9. 400g can green lentils
  10. 210g can chickpeas
  11. 2 tbsp tomato purée
  12. 2 tsp vegetable bouillon powder
  13. ½ small bunch of parsley, chopped, plus few whole leaves


Step 1

Heat the oil in a deep, non-stick saucepan. Add the onion, carrots and celery, and cook over a high heat, stirring every now and then, until starting to soften. Stir in the lamb and spices, then cook for 5-7 mins to brown the meat.

Step 2

Tip in the cans of lentils and chickpeas, along with their liquid, then stir in the tomato purée and bouillon with 1 litre of hot water from the kettle. Bring to the boil, then cover and simmer for 30 mins until the veg is tender. Stir through the chopped parsley, then scatter over a few whole leaves to serve.

Nutrition Facts

kcal : 430
fat : 15g
saturates : 4g
carbs : 37g
sugars : 0g
fibre : 20g
protein : 27g
salt : 1.7g


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