Whilst winter is far from here, the change to colder weather, after experiencing a good few months of warmth has been a brisk one!
So to keep you all warm on a chilly day, here is a simple recipe for a hearty and heartwarming soup. Enjoy!
2 tsp cumin seeds
Large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
Small bunch coriander, roughly chopped (save a few leaves, to serve)
4 tbsp Greek yoghurt, to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 minutes. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 minutes until the lentils have softened.
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 the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yoghurt and coriander leaves.