Slimming World extra easy syns: 2.0 per portion
Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
A rich, spicy, heart warming soup, full of flavour, ideal for lunch or as a starter.
- 2 tsp - Cumin Seeds
- a large pinch - Chilli Flakes
- 1 tsp - Olive Oil
- 1 - Red Onion, finely chopped
- 140 gms - Red Split Lentils
- 850 ml - Vegetable Stock
- 1 x 400 gms - Can of chopped Tomatoes
- ½ - can of Chick peas, drained
- 1 small handful - Fresh Coriander, roughly chopped
- 2 tbsp - 0% Greek Yogurt
- Heat a large saucepan and dry-fry the cumin seeds and chilli 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 puree, 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.
Wednesday the 16th of November, 2011 11:16 AM
