Split Red Lentil, Chick Pea and Chilli Soup Recipe

 This is a simple, easy and low-fat spicy soup to cook as there's not that many ingredients needed and it's suitable for vegetarians. I love making soups and wanted to make a low-fat one with ingredients I hadn't tried before. I found the recipe for this soup on Pinterest and it had very good reviews, I hadn't tried split red lentils before and personally I didn't like the texture of them but if you like red lentils then you should find this soup very tasty with the added bonus of it being low-fat!

Serves 4
Prep time 10 mins
Cook time 25mins

2 tsp cumin seeds
large pinch of chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock or water
400g canned tomatoes, whole or chopped
200g carton chickpeas or 1/2 a can drained and rinsed
small bunch coriander, roughly chopped, save some to garnish
4tbsp 0% greek yogurt, to serve

1. Heat a large saucepan and dry fry the cumin seeds and chilli flakes for 1 minute, 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 minutes 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 in the pan and add the chick peas. Heat gently, season well and add the coriander.

3. Serve in a bowl and finish with a dollop of yogurt and coriander leaves.
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