Chickpea and red lentil soup

Instructions

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).