Red lentil and chilli soup

Prep: 10 mins
Cook: 25 mins
Red lentil and chilli soup
 
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

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