e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat a non-stick pan for a few minutes. Add cumin seeds and chilli flakes. Cook for 1 minute or until seeds start to release their aromas and ‘pop’.
2 Add oil and onion. Cook for 5 minutes until softened. Stir in lentils, stock, 1 1/2 cups water and tomatoes and bring to the boil. Simmer for 15 minutes until lentils soften.
3 Purée soup in a processor or with a stick blender until roughly puréed. Return soup to pan. Add chickpeas and heat through, adding 1/2 cup boiling water for a soup with thinner consistency.
4 Stir in coriander and season to taste. Serve with a spoonful of yoghurt and extra coriander (if using).
Make it gluten free: Check stock and yoghurt are gluten free.
This soup can be kept for up to 3 days in the fridge in an airtight container. Heat thoroughly before serving.
Calories 284 cal
Kilojoules 1190 kJ
Total fat 7 g
Saturated fat 2 g
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