- 2 tsp cumin seeds
- Large pinch of chilli flakes
- 1 tbsp olive oil
- 1 red onion, chopped
- 140 g red split lentils
- 850 ml vegetable stock
- 400 g canned tomatoes
- 200 g carton chickpeas, ~ 0.5 cans
- Small bunch coriander, roughly chopped
- 4 tbsp greek yoghurt
- Salt
- Black pepper
Method
1. Heat large saucepan and dry-fry cumin seeds and chilli flakes for
1 minute
2. Add oil and onion, cook for 5 minutes
3. Stir in lentils, stock tomatoes
4. Bring to boil, Simmer for 15 minutes until lentils softened
5. Whizz the soup with a stick blender until rough puree
6. Add chickpeas
7. Heat gently, season well, stir in coriander
8. Serve with yoghurt and coriander
