Name: Red lentil, chickpea & chilli soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Moroccan
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

Red lentil, chickpea & chilli soup

Come home to a warming bowlful of this filling, low-fat soup

35 min total 10 min prep 25 min cook 4 259 cal

Instructions

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