• 35minutes
  • 247calories

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Nutrition Info . . .

VitaminsB3, C, P
MineralsSelenium, Zinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons cumin seeds

  2. 1 large pinch chili flakes

  3. 1 tablespoon olive oil

  4. 1 red onion , chopped

  5. 5 ounces split red lentils

  6. 3 1/2 cups vegetable stock

  7. 1 (14 ounce) can chopped tomatoes

  8. 7 ounces cooked chickpeas , drained and rinsed

  9. 1/2 ounce cilantro , chopped

  10. 4 tablespoons 0% Greek yogurt, to serve

Instructions Jump to Ingredients ↑

  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. 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.

  2. 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.


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