Lentil and Chickpea Soup Recipe
Jan 05, 2022
Up to 4 servings.
What you'll need:
- 2tsp cumin seeds
- large pinch chilli flakes
- 1tbsp coconut oil
- 140g red split lentils
- 850mls Veg stock
- 400g tin tomatoes
- 1 x tin chickpeas
- bunch coriander, chopped
- Live probiotic yoghurt, to serve
Method:
- Heat a large saucepan and dry fry cumin seeds and chilli flakes for 1mins. Add the oil and onion and cook for 5mins.
- Stir in the lentils, stock, tomatoes then bring to the boil. Simmer for 15mins until lentils are soft.
- Blend the soup in a food processor until its a rough purée, pour back into the pan and add the chickpeas.
- Heat gently, season well and stir in the coriander. Serve with a spoonful of yoghurt and coriander leaves.
