- STEP 1
In a large saucepan gently sauté the onion in a little olive oil spray until softened.
- STEP 2
Add the lentils, spices, chickpeas, tomato and stock. Stir, cover and cook for about 15 minutes, or until the lentils are tender.
- STEP 3
Remove Two large ladles of the thick soup and set aside.
- STEP 4
Blend the rest with a stick blender until pureed, then add the 2 retained ladles and reheat until piping hot!
- STEP 5
Season with lots of ground black pepper and add more stock/water if you like a more dilute soup. Finally, top with fresh chopped coriander and serve with crusty bread!