A warming soup that's easy to make and full of goodness.
140g red split lentils
400g tin chopped tomatoes
200g tin chickpeas - drained
2 carrots - roughly chopped
1 red onion
1tbsp Aleppo chilli flakes
1 tbsp cumin seeds
2tbsp fresh coriander - chopped.
4tbsp yoghurt or cream
Heat oil in a large pan and add the cumin seeds and chilli flakes, cook until fragrant.
Add the onion and carrot and cook for 5 mins until the onion begins to soften.
Stir in the lentils, chopped tomatoes and 800ml vegetable stock, simmer for 15-20 minutes, transfer to a food processor or use a hand blender and blend until smooth.
Return the soup to the pan and add the chickpeas,bring back to a simmer and stir in the coriander, add the yoghurt or cream and mix well.
Serve with fresh bread.