• 0.5 large onion, finely chopped
  • 1 stick celery, finely chopped
  • 0.5 red pepper, deseeded and chopped
  • 1 tbsp olive oil
  • 1 tbsp tomato purée
  • 1 tsp caster sugar
  • 400 g tin Italian chopped tomatoes
  • 100 g dried red lentils
  • 1 low-salt chicken stock cube, made up to 500ml stock (or 500ml homemade stock)
  • 205 g chickpeas, drained and rinsed
  • Juice of ½ lemon
  • 12.5 g fresh coriander, roughly chopped


  1. 1

    In a food processor, whizz the onion, celery and red pepper to a purée. Heat the oil in a large pan and cook the purée for around 5 minutes.

  2. 2

    Stir in the tomato purée and sugar. Add the tomatoes and lentils to the pan along with the stock. Bring to the boil, then simmer with the lid on for a further 30 minutes.

  3. 3

    Uncover and tip in the chickpeas, cook for a further 5 minutes and top up with water if necessary. Season to taste. Stir through the lemon juice and chopped coriander just before serving.


    Cook's tip: for a little kick, why not add a pinch of chilli flakes?

Nutritional Details

Each serving provides
  • Energy 1281kj 306kcal 15%
  • Fat 6.6g 9%
  • Saturates 0.9g 5%
  • Sugars 10.0g 11%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 389kj/93kcal

Each serving provides

38.1g carbohydrate 14.6g fibre 0.5g protein

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