Red Lentil, Chickpea and Chilli Soup
2 tsp. cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion chopped
140g red split lentils
400g can tomatoes
200 can chick peas
small bunch coriander
4 tbsp Greek yoghurt
Dry fry cumin seeds and chilli flakes for 1 minute.
Add oil and onion and cook for 5 minutes.
Stir in lentils, stock and tomatoes, bring to boil, then simmer for 5 minutes.
Whizz in food processor until it is a rough puree.
Pour back into pan and add chickpeas.
Heat gently, season well and stir in coriander.
Serve with a dollop of yoghurt and coriander leaves.