Ingredients:

• 2 tsp cumin seeds;
• large pinch chili 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 chickpeas, rinsed and drained;
• small bunch coriander , roughly chopped;
• 4 tbsp yogurt , to serve

Method: 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. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.