Another lovely soup and another recipe from my mum. It's a nice thick soup with a pit of a punch,
2tsp cumin seeds
large pinch chilli flakes
1 onion, chopped
140g red lentils
850ml veg stock
200g canned chickpeas (drained)
400g chopped tomatoes
fat free fromage frais or fat free natural yogurt
salt/pepper to season
Blitz the chickpeas in a food processor until it's like a rough puree
In a large saucepan, dryfry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan.
Spray pan with frylight and add onion and cook for 5 mins
Add stock, tomatoes and lentils and bring to the boil.
Simmer for 15 mins until the lentils have softened.
Add the chickpeas and heat through for 5 minutes.
Whizz the soup with a hand blender until it is soup and season with salt and pepper. I add Shwartz black & red pepper for an extra kick.
Serve with a dollop of fat free fromage frais or natural yogurt.