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Ingredients

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, March 2010

Goes well with

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A star rating of 4.8 out of 5.805 ratings
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