Red Lentil, Chickpea (garbanzo) & Chili Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 teaspoons cumin seeds
• 1 large pinch chili flakes
• 1 tablespoon olive oil
• 1 red onion, chopped
• 5 ounces split red lentils
• 3 1/2 cups vegetable stock
• 1 (14 ounce) can chopped tomatoes
• 7 ounces cooked chickpeas, drained and rinsed
• 1/2 ounce cilantro, chopped
• 4 tablespoons 0% greek yogurt, to serve

Recipe

• 1 heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
• 2 add the oil and onion, and cook for 5 minutes
• 3 stir in the lentils, stock and tomatoes, then bring to the boil. simmer for 15 mins until the lentils have softened.
• 4 whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
• 5 heat gently, season well and stir in the cilantro.
• 6 finish with a spoonful of the greek yogurt.