Chickpea-lentil soup with minced meat

Louis Ramirez
very easy
4.2 25
30 mins
30 mins


Servings: 4
  • 2 Onions (about 80 g each)
  • 1 Garlic clove
  • 5 TABLESPOONS Sunflower oil
  • 200 g red lentils
  • 80 ml dry white wine
  • 1 litre Vegetable broth
  • 200 g Whipped cream
  • 1 can(s) (425 ml each) Chickpeas
  • 300 g Minced beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON ground cumin
  • 2-3 TEASPOONS Turmeric
  • 2 stem(s) Coriander
  • 2 stem(s) flat leaf parsley
  • 4 TABLESPOONS Whole milk yoghurt


  1. 1

    Onions peel, halve and chop. Peel garlic and chop roughly. Heat 2 tablespoons of oil in a wide saucepan. Fry the onions, garlic and lentils for about 4 minutes, stirring occasionally. Deglaze with wine and pour on broth and cream. Reduce heat and simmer for about 12 minutes.

  2. 2

    Pour the chickpeas into a sieve and drain well. Heat 2 tablespoons of oil in a wide frying pan. Stir-fry the minced meat for about 6 minutes until crumbly. Season to taste with salt, pepper and cumin. Take out and keep warm. Put the pan back on the stove. Add 1 tablespoon of oil and heat it up. Brown the chickpeas in it. Add 3/4 of the peas to the lentils and simmer for another 5 minutes. Put the rest of the chickpeas aside.

  3. 3

    Finely puree the soup with the cutting stick. Season to taste with salt, pepper and turmeric. Wash herbs, shake dry, pluck leaves from the stems and chop finely.

  4. 4

    Arrange the soup in bowls. Add minced meat and the remaining chickpeas as garnish. Sprinkle with herbs and garnish with a dash of yoghurt.

Nutrition Facts

730 kcal
44 g
42 g
35 g