- Dry fry cumin and chilli flakes for 1-2 minutes.
- Add the oil and onion and fry for a further 5 minutes.
- Stir in lentils, vegetable stock and tomatoes then simmer for 15 minutes.
- Blend the soup with a hand blender to get a rough puree.
- Add the chickpeas and simmer for a further 5 minutes.
- Stir through the roughly chopped coriander and serve with a blob of yogurt or a swirl or cream.
- Left over portions can be frozen.