Spicy Red Lentil and Chickpea Soup
Ingredients
- 2 tsp cumin seeds - large pinch chilli flakes - 1 Tbsp olive oil - 1 red onion, chopped - 140g red split lentils, rinsed - 850ml vegetable stock - 400g can tomatoes, whole or chopped - 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers) - small bunch coriander, roughly chopped (save a few leaves, to serve)
Method
1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
2. Add 1 Tbsp olive oil and the onion, and cook for 5 minutes.
3. Stir in 140g red split lentils, 850ml vegetable stock and a 400g can tomatoes, then bring to the boil. Simmer for 15 minutes until the 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 a 200g can drained and rinsed chickpeas.
5. Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve.