Red lentil, chickpea & chilli soup

• cumin seeds↗2 tsp 2 tsp
• large pinch chilli flakes↗
• olive oil↗1 tbsp 1 tbsp
• red onion↗1 1

  chopped

• red split lentils↗140g 140g
• vegetable stock↗850ml 850ml

  or water

• can tomatoes↗400g 400g

  whole or chopped

• can chickpeas↗200g 200g

  or ½ a can, drained and rinsed (freeze leftovers)

• small bunch coriander

  roughly chopped (save a few leaves, to serve)

• 0% Greek yogurt↗4 tbsp 4 tbsp

  to serve

Step-by-step instructions

1. 1

   Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

2. 2

   Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.

3. 3

   Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.

4. 4

   Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.

5. 5

   Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.