Lentil, Chickpea & Chilli Soup

A warming soup that's easy to make and full of goodness.

Ingredients

• 140g red split lentils

• 400g tin chopped tomatoes

• 200g tin chickpeas - drained

• 2 carrots - roughly chopped

• 1 red onion

• 1tbsp Aleppo chilli flakes

• 1 tbsp cumin seeds

• 2tbsp fresh coriander - chopped.

• 4tbsp yoghurt or cream

Method

1. Heat oil in a large pan and add the cumin seeds and chilli flakes, cook until fragrant.

2. Add the onion and carrot and cook for 5 mins until the onion begins to soften.

3. Stir in the lentils, chopped tomatoes and 800ml vegetable stock, simmer for 15-20 minutes, transfer to a food processor or use a hand blender and blend until smooth.

4. Return the soup to the pan and add the chickpeas,bring back to a simmer and stir in the coriander, add the yoghurt or cream and mix well.

5. Serve with fresh bread.