Directions:
- 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.
- 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 mins until the lentils have softened.
- 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.
- Heat gently, season well and stir in the cilantro.
- Finish with a spoonful of the greek yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1002.71 Kcal (4198 kJ) | ||
| Calories from fat | 50.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 32549.3mg | 1356% | |
| Potassium | 599.07mg | 13% | |
| Total Carbs | 186.52g | 62% | |
| Sugars | 5.01g | 20% | |
| Dietary Fiber | 15.82g | 63% | |
| Protein | 15.77g | 32% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 5.1mg | 28% | |
| Calcium | 79.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 286.8 Kcal (1201 kJ) | ||
| Calories from fat | 14.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 9% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 9309.94mg | 1356% | |
| Potassium | 171.35mg | 13% | |
| Total Carbs | 53.35g | 62% | |
| Sugars | 1.43g | 20% | |
| Dietary Fiber | 4.52g | 63% | |
| Protein | 4.51g | 32% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 1.5mg | 28% | |
| Calcium | 22.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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