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Red Lentil, Chickpea & Chilli Soup
Category:Roasted Heirloom Tomatoes
Create this satisfying soup in a flash. Toasting the cumin and chilli flakes release their aromas, bringing out the flavor for this nourishing soup.
Heat a large saucepan and dry-fry 2 tsp cumin seeds and chilli flakes for 1 minute or until they jump around the pan and release their aromas.
Add liquid from Roasted Tomatoes, chopped red onion, and cook for 5 mins.
Stir in red lentils, broth, and reserved tomatoes, bring to a boil, and reduce to simmer for 15 mins. until lentils have softened.
Whizz soup with a stick blender or food processor until it is a rough puree. Add chickpeas.
Heat gently, season with salt and pepper, and stir in chopped cilantro or parsley. Finish with a dollop of Greek yogurt, herb sprigs, and serve.