Red Lentil, Chickpea & Chilli Soup
3 tsp cumin seeds
Pinch of chilli flakes
3 tablespoons olive oil
2 red onions
600g chopped tomatoes, canned or fresh
200g red split lentils
300g cooked chickpeas
salt & pepper
Natural yogurt and herbs to garnish
In a large saucepan, over a medium heat dry fry the cumin and chilli flakes for approximately 1 minute until they start to heat up and become fragnant.
Add the olive oil to the saucepan, along with the chopped onion and cook for five minutes, until the onions softens. Add the tomatoes and stock and bring to the boil. Add the lentil, reduce the heat and simmer until the lentils have softened.
Blitz the stick blender until smooth. Add cooked chickpeas to heat through. Taste and season.
Serve topped with natural yogurt and herbs. Enjoy!