Red Lentil & Chickpea Soup

By know1der

Ingredients

• 2 tsp cumin seeds
• Large pinch of chili flakes
• 1 tbsp olive oil
• 1 red onion, chopped
• 140 g split lentils
• 850 ml vegetable stock
• 400 g canned tomatoes, diced
• 200 g of chickpeas or 1/2 can, rinsed and drained
• cilantro

Details

Preparation time 5mins
Cooking time 35mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Dry fry the cumin seeds and chili flakes for 1 minute until they start to release their aroma. Add the oil and onion, cook for 5 minutes. Stir in the lentils, stock and tomatoes, bring to a boil. Simmer for 15 minutes until lentils have softened.

Add chickpeas and cook until thoroughly heated, stir in cilantro.