Our Meatless Monday recipe this week is Red lentil, chickpea & chilli soup.
2 tspn cumin seed
large pinch chilli flakes
1 tbspn olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g can tomatoes whole or chopped
200g chickpeas or 1/2 can, rinsed and drained (freeze leftovers)
small bunch coriander, roughly chopped (save a few leaves to serve)
4 tbspn 0% Greek yogurt, to serve
1 Heat a large saucepan and dry-fry the cumin seed and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
2 Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.