Red Lentil, Chickpea (Garbanzo) & Chili Soup

• 2 teaspoons cumin seeds
• 1 large pinch chili flakes
• 1 tablespoon olive oil
• 1 red onion, chopped
• 5 ounces split red lentils
• 3 1/2 cups vegetable stock
• 1 (14 ounce) can chopped tomatoes
• 7 ounces cooked chickpeas, drained and rinsed
• 1/2 ounce cilantro, chopped
• 4 tablespoons 0% Greek yogurt, to serve

1. Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas.
2. Add the oil and onion, and cook for 5 minutes
3. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
4. Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas.
5. Heat gently, season well and stir in the cilantro.
6. Finish with a spoonful of the greek yogurt.

cumin seeds, chili flakes, olive oil, red onion, red lentils, vegetable stock, tomatoes, chickpeas, cilantro, yogurt

Taken from www.food.com/recipe/red-lentil-chickpea-garbanzo-chili-soup-420744 (may not work)