Red lentil, chickpea & chilli soup recipe | Good Food

Ingredients

• 2 tsp cumin seeds
• large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion chopped
• 140g red split lentils
• 850ml vegetable stock or water
• 400g can tomatoes whole or chopped
• 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers)
• small bunch coriander roughly chopped (save a few leaves, to serve)
• 4 tbsp 0% Greek yogurt to serve