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Preparation Method

Prep red onion, chopped coriander, roughly chopped (save a few leaves, to serve) 0% Greek yogurt, to serve STEP 1 Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. STEP 2 Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins. STEP 3 Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened. STEP 4 Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas. STEP 5 Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves. source: bbcgoodfood.com