Chickpea and Red Lentil Soup
By ShannonB
This is one of our favourite 2014 vegetarian recipes. Delicious soup, nice and thick.
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Ingredients
- 2 tsp cumin seeds
- 1/4 tsp dried chili flakes
- 1 onion, chopped
- 1 litre vegetable stock
- 200 g red lentils
- 400 g tin chickpeas in water, drained
- 400 g tin chopped tomatoes
- Non-fat Greek yogurt to serve
Details
Preparation
Step 1
Heat a large non-stick saucepan over medium heat. Add cumin and chili an toast for 1 minute or until the seeds begin to pop. Add onion and cook for 5 minutes until soft. Stir in the stock, lentils, chickpeas and chopped tomatoes. Bring to a boil, then reduce heat to low and cook for 20 minutes until lentils are softened. Pour into a blender and roughly puree. Serve with a dollop of yogurt.
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