KEEP WARM THIS WEEK WITH OUR RED LENTIL,CHICKPEA AND CHILLI SOUP

Steps

1

Place cumin, chilli, oil and red onion in a large bowl and cook on HIGH MICROWAVE for 2 mins

2

Stir in the lentils stock, red pepper and tomatoes and cook on HIGH MICROWAVE for 15 mins or until the lentils are soft. Stir in the chickpeas and leave to cool slightly.

3

Stir in the yoghurt.

4

Place soup in liquidiser and puree until smooth. Season to taste. Cover and cook on MEDIUM MICROWAVE for 2 mins to warm through.

5

Serve up and enjoy!

Ingredients -Serves 4
2 tsps Cumin seeds
Large Pinch Chilli Flakes
1 tsp Olive Oil
1 Diced Red Onion
175g Red Split Lentils
1 Roasted Red Pepper
1000 mls (1 3/4 pts) Vegetable Stock
1x400g can Chopped Tomatoes
1x200g can Chickpeas
4 tbsp Natural Yoghurt
To garnish Coriander