Red Lentil, Chickpea (Garbanzo) & Chili Soup

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons cumin seeds
• 1  large  pinch  chili flakes
• 1  tablespoon olive oil
• 1  red onion, chopped
• 5  ounces split red lentils
• 3 1⁄2 cups  vegetable stock
• 1 (14 ounce) can chopped tomatoes
• 7  ounces  cooked chickpeas, drained and rinsed
• 1⁄2 ounce cilantro, chopped
• 4  tablespoons  0%  Greek yogurt, to serve

Directions

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.