2 x tsp cumin seeds
1 x large pinch chilli flakes
1 x tbsp olive oil
1 x red onion, chopped
140g red split lentils
850ml vegetable stock
400g can tomatoes, whole or chopped
200g carton chickpeas
1 x small bunch coriander, roughly chopped
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. Serve with some Warburtons seeded batch bread and spread.