Red lentil, chickpea & chilli soup

• servings: 4 servings
• total time: 35 minutes

Ingredients

2 tsp cumin seeds

large pinch chilli flakes

1 tbsp olive oil

1 red onion, chopped

140g red split lentils

850ml vegetable stock or water

400g can tomatoes, whole or chopped

200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)

small bunch coriander, roughly chopped (save a few leaves, to serve)

4 tbsp 0% Greek yogurt, to serve

Directions

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.

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

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.

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.

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.

Notes

Doubled recipe. Did 5 hours in slow cooker on low, lentils weren’t done so then simmered on stove for like 10 min. Used powdered cumin. Added a little red wine vinegar at the end. Used twice as many chickpeas (so 4x). Used fire roasted tomatoes

Nutrition

• Calories: 222
• Total Fat: 5 g
• Sodium: 0.87 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 13 g