Recipe by BBC Good Food

Visit website

---

---

Come home to a warming bowlful of this filling, low-fat soup

---

---

Ingredients

• 2 tsp cumin seeds
• pinch chilli flakes (large)
• 1 tbsp olive oil
• 1 red onion (chopped)
• 140 g red split lentils
• 850 ml vegetable stock (or water)
• 400 g can whole tomatoes
• 200 g chickpeas (can, or 1/2 a can, drained and rinsed, freeze leftovers)
• bunch coriander (small, roughly chopped, save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt (to serve)

---

---

Method

1. Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
2. Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
3. Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
4. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
5. Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.

View the recipe instructions at BBC Good Food