Red Lentil, Chickpea & Chilli Soup
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Cooking Time:
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Notes:
Ingredients:
- 2 tsp cumin seeds
- Large pinch of chilli flakes
- Fry Lite
- 1 red onion
- 150g red split lentils
- 850ml vegetable/chicken stock or water
- 400g can of chopped tomatoes
- 200g carton chickpeas or half a can, drained and rinsed
- Small bunch of coriander, roughly chopped
- 0% fat free greek yogurt to serve
Instructions:
Heat a large saucepan and dry fry the cumin seeds and chilli flakes for 1 min
Add fry lite and onion and cook for 5 mins
Stir in lentil, stock and tomatoes and bring to the boil
Reduce to simmer for 30-45 minutes until lentils have softened
Whizz the soup with blender or in food processor until a rough puree and pour back into pan
Add the chickpeas and heat gently
Season well and stir in the coriander
Finish with a dollop of yogurt and coriander leaves