Red lentil, chickpea and chilli soup

This is a great soup for a midweek supper or for taking to work for lunch in the winter months. Totally beautiful – the cumin and chilli really work!

Wot u need
2 tsp cumin seeds
1 flat tsp chilli flakes
1 tbsp olive oil
2 medium or one large onion
140g red lentils
850mls boiled water
2 chicken stock cubes
1/2 tin cooked chickpeas
1 400g tin chopped tomatoes
3 bird’s eye chillies (optional)
Fresh coriander
Seasoning

Wot to do
Stick the herbs on a dry pan for 1.5 mins on a medium heat till the rich aroma comes off. Watch for burning (you’ll know all about it!) Add the chopped onion and oil and fry for five mins till translucent – again don’t burn the onions. Fire in the red lentils and mix around for 30 seconds to get everything all coated. Add 850mls chicken stock (two cubes) and a 400g tin chopped tomatoes. If using, add the fresh chillies. Bring to the boil, reduce and simmer for 15 mins. Then whiz the soup up till you get a puree add 1/2 large can chickpeas. Season and taste. Add three tbsps fresh coriander.

Serves 4.

Top tip
Fuck me, don’t burn the dried spices!

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