Red lentil and chickpea chilli
Heat a large saucepan and toast the cumin seeds and chilli flakes for 1 minute until they release their aromas. Add the oil and onion, and cook for five minutes. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 minutes or until the lentils have softened. Blend the soup with a handheld blender or food processor until it is a rough purée and then return to the pan. Add the chickpeas. Heat gently, season well and stir in the coriander.
(Optional) serve with a dollop of soy/coconut yoghurt and coriander leaves.
2 tsp cumin seeds
Large pinch chilli flakes
1 Tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock
1 can chopped tomatoes
1/2 can chickpeas (drained and rinsed)
Small bunch fresh coriander (chopped), (or 3 Tbsp dried coriander)
Dallop of Soy/Coconut yoghurt to serve (optional)