Red lentil and chilli soup
Prep:
10 mins
Cook:
25 mins
Easy store cupboard ingredients along with a hit of chilli makes for a comforting soup after a long day.
2 tsp cumin seeds
Large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils
850ml vegetable stock
400g tin chopped tomatoes, drained
200g tin chickpeas rinsed and drained
Small bunch coriander, roughly chopped (save a few leaves, to serve)
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, or until they pop in the pan and release their aromas.
Add the oil and onion, and cook for 5 minutes.
Stir in the lentils, stock and tomatoes, then bring to the boil.
Simmer for 15 minutes until the lentils have softened.
Blitz the soup lightly in a food processor yet keep texture.
Pour back into the pan and add the chickpeas.
Heat gently, season well and stir in the coriander.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Beans, Vegetables, Lentils
Recipe Type
Soups, Dinner, Healthy, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
