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Red Lentil Chilli & Chickpea Soup

This lovely warming soup is also low fat & very filling!

Cooking time 25 mins

Serves: 4             Carbs: 32
Cals: 170            Sugars: 9
Fats: 5           Fibre: 9
Saturates: 3      Protein: 9

2 tsp cumin seeds

1large pinch of chilli flakes

1 tbsp olive oil

1 red onion , diced

140g red split lentils

850ml vegetable stock

400g fresh tomatoes, chopped

1/2 a 410g chickpeas, rinsed & drained

Coriander – chopped

  1. Dry fry the cumin seeds & chilli flakes for about a minute
  2. Add oil, chopped onion & cook for a further 5 minutes
  3. Stir in lentils, stock & tomatoes, bring to the boil
  4. Simmer for around 15 minutes until lentils have softened
  5. Puree in mixer or with a stick blender
  6. Return mixture to saucepan & add the chickpeas, bring to the boil
  7. Season with black pepper & chopped coriander