Method

• 1

  Heat the cumin seeds in a large pan for two minutes before adding the oil, onion, garlic and chilli and cooking for four minutes, until the onion starts to soften.

• 2

  Stir in the lentils, then pour in the tomatoes and stock and mix well. Bring to the boil and then simmer for 12-15 minutes.

• 3

  Remove from the heat and, using a hand blender, blend the soup until smooth. Replace onto the heat, stir in the chickpeas, seasoning and coriander. Heat for four minutes. Serve with yoghurt.