Katie's Diary

Red lentil, Chilli and Chickpea Soup

2nd October 2013

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!

Ingredients 

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

Method

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.

Red lentil, Chilli and Chickpea Soup

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