Red lentil, chickpea & chilli soup

Serves 4
Cook time: 25 mins

This is an old favourite from BBC Good Food that has been on rotation in our house for more than 10 years. Never goes out of favour.

Ingredients:

• 2tsp cumin seeds
• Large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion, chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes
• 200g can chickpeas (or half a 400g can), drained and rinsed
• Small bunch coriander, roughly chopped
• Greek yoghurt to serve

Method:

1. Heat a large saucepan and dry fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min or until they start to jump in the pan and release aromas.
2. Add 1tbsp olive oil and the chopped red onion and cook for 5 mins.
3. Stir in the red lentils, 850ml stock or water and a can of tomatoes then bring to the boil. Simmer for 15 mins until lentils have softened.
4. 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.
5. Heat gently, season well and stir in the chopped coriander, reserving a few leaves. Finish with a dollop of yoghurt in each bowl and top with extra coriander leaves. Delicious with crusty bread.