Ingredients
- 2 tsp cumin seeds
- a large pinch of chilli flakes
- 1 tbsp olive oil
- 1 red onion, chopped
- 140 g of red split lentils
- 850 ml of vegetable stock
- 400 g tin of tomatoes
- 200 g can chickpeas
- a small bunch of coriander roughly chopped
- 4 tbsp of Greek yogurt
Instructions
- Dry-fry the cumin seeds and the chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
- Add the olive oil and the chopped red onion, and cook for 5 minutes.
- Stir in the red split lentils, the stock and the tin of tomatoes, then bring to the boil.
- Simmer for 15 minutes until the lentils have softened.
- Whizz the soup with a stick blender, pour back into the pan and add the chickpeas.
- Heat gently, season well and stir in the chopped coriander, reserving a few leaves to serve.
- Finish with the Greek yogurt and extra coriander leaves.
Notes
Milo decided not to whizz the soup, and we prefer it like that.