Red lentil, chickpea and chili soup

Ingredients

• 2 tsp cumin seeds
• large pinch of chilli flakes
• 1 tbsp of olive oil
• 1 red onion, chopped
• 140 gr split red lentils
• 850 m vegetable stock or water
• 400 gr can tomatoes, whole or chopped
• 200 gr chickpeas, rinsed and drained
• small bunch of coriander, roughly chopped
• 4 tbsp of Greek yogurt to serve

Instructions

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
2. 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 yogurt and coriander leaves.

[via Jungle Frog]