Lentil, Chickpea and Chilli Soup
Servings 8 servings
Ingredients
- 2 tsp cumin seeds
- large pinch chilli flakes
- 1 tbsp olive oil
- 2 red onion
- 280 g red lentils
- 1600 ml vegetable stock or water
- 2 tins tomatoes
- 1 tin chickpeas
Instructions
- Chop the red onion and set aside.
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 minute
- Add 1 tbsp olive oil and the chopped red onion and saute for 5 minutes.
- Stir in the red lentils, vegetable stock, tins of tomatoes and 1/2 a tin of chickpeas, then bring to the boil. Simmer for 20 minutes until the lentils have softened.
- Blend the soup with a stick blender until it is a rough purée and add the rest of the chickpeas.
- Heat gently, season well with salt and pepper and stir in a small bunch of chopped coriander.
- Serve with some fresh bread