Red Lentil, Chickpea & Chilli Soup
Jumat, 24 Agustus 2018
Ingredients
- 2 tsp cumin seed
- large pinch chilli flakes
- 1 tbsp olive oil
- 1 red onion, chopped
- 140g red split lentils
- 850ml vegetable stock or water
- 400g can tomatoes, whole or chopped
- 200g can chickpeas or ½ a can, rinsed and drained (freeze leftovers)
- small bunch coriander, roughly chopped (save a few leaves, to serve)
- 4 tbsp 0% Greek yogurt, to serve
Method
- Warmth a bigger saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they signal to parachuting around the pan and channelize their aromas. Add the oil and onion, and cook for 5 mins. Move in the lentils, furnish and tomatoes, then change to the moil. Simmer for 15 mins until the lentils someone softened.
- Birr the soup with a pose blender or in a nutrient processor until it is a rugged purée, pour place into the pan and add the chickpeas. Utility gently, flavour compartment and affect in the flavouring. Finish with a dollop of yoghurt and flavoring leaves.