Red lentil, chickpea and chilli soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 2 tsp cumin seeds
- large pinch chilli flakes
- 1 tbsp olive oil
- 1 chopped red onion
- 140g red lentils
- 850ml vegetable stock
- 400g tin of chopped tomatoes
- 400g tin of chickpeasdrained and rinsed
- to serve corianderchopped
- to serve yoghurt
- to serve crusty bread
Method
step 1
Heat a large saucepan and dry-fry cumin seeds and chilli flakes for 1 minute. add 1 tbsp olive oil and red onion, and cook for 5 minutes. Stir in red lentils, vegetable stock and chopped tomatoes, then bring to the boil. Simmer for 15 minutes until the lentils have softened.
step 2
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan with half a 400g tin of drained and rinsed chickpeas. Heat gently, season well and stir in a handful of chopped coriander. Finish with a dollop of yoghurt and serve with crusty bread.
