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Spicy lentil and chickpea soup

Serves 4.
Prep Time: 7 minutes (approximately)
Cooking Time: 25 minutes

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Ingredients

2 tsp cumin seeds
½ tsp chilli flakes
1 tbsp olive oil
1 red onion (diced)
150g red lentils
900ml vegetable stock
400g can chopped tomatoes
200g cooked/canned chickpeas
Small handful of coriander
Dollop of or soy yogurt or swirl of soy cream to serve

Serves 4.
Prep Time: 7 minutes (approximately)
Cooking Time: 25 minutes

Preparation

Serves 4.

Method

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.

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