Chickpea and Red Lentil Soup

By ShannonB

This is one of our favourite 2014 vegetarian recipes. Delicious soup, nice and thick.

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

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.