Red Lentil, Chickpea (Garbanzo) & Chili Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This soup is comforting and warming and the fresh herbs add a nice lift to the flavor. 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.
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