Red Lentil, Chickpea & Chilli Soup

Uses the saved 200 g tin / half of a 400 g tin of chickpeas, not 200 g drained weight.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dry-fry cumin and chilli in a large saucepan for 1 minute until aromatic. Add oil and onion and cook for 5 minutes.

Step 2

Stir in lentils, stock and tomatoes. Bring to the boil and simmer for 15 minutes until lentils soften. Blend to a rough purée.

Step 3

Return to the pan, stir in drained chickpeas and heat gently. Season, stir in most of the coriander and serve with yoghurt and remaining coriander.