This is a simple tasty recipe with the option of using vegetable stock for a vegetarian version of the soup; I usually use home made chicken stock freshly made.
2 tsp cumin seeds
1/4 tsp chilli flakes, or amount to taste
1 tbsp virgin olive oil
1 red onion – peeled, halved and chopped
1 garlic clove – peeled and finely chopped
850 ml chicken stock
400 gram tin Italian plum tomatoes in juice, blitz in a blender or chop/sieve
140 grams split red lentils
200 grams prepared cooked chickpeas – drained and rinsed
1 small bunch coriander – leaves only chopped
4 tbsp crème fraîche or natural Greek yoghurt
- Dry fry the cumin seeds and chilli flakes for one minutes or until they “jump” around the saucepan and release their aroma.
- Add the olive oil and onion, cook for 5 minutes adding the garlic for the last 30 seconds.
- Stir in the stock, tomatoes and lentils, bring to the boil.
- Reduce heat, cover and simmer for 15 to 20 minutes or until the lentils are soft.
- Check taste, adjust seasoning if necessary then allow to cool until safe to blitz.
- Carefully – process in a blender until fairly smooth, not quite a purée (or use a stick blender).
- Return to the rinsed out saucepan, place over a gentle heat, add the drained chickpeas and cook until the chickpeas are warmed through.
- Stir in most of the coriander.
- Serve, top each bowl with crème fraîche or natural Greek yoghurt and a little finely chopped coriander.