Red Lentil, Chickpea (Garbanzo) & Chili Soup

Total Time
10 mins
25 mins

This soup is comforting and warming and the fresh herbs add a nice lift to the flavor.

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  1. Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
  2. Add the oil and onion, and cook for 5 minutes
  3. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  4. Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
  5. Heat gently, season well and stir in the cilantro.
  6. Finish with a spoonful of the greek yogurt.