Chickpea and Red Lentil Soup

• 1 tsp ground cumin
• 1/4 tsp dried chilli flakes
• 1 tbsp olive oil
• 1 chopped onion
• 1 cup red lentils
• 2 cups vegetable stock
• 400 gram tin chopped tomatoes
• 400 gram tin chickpeas rinsed
• 2 tbsp fresh coriander leaves

1. Heat oil and add onion, cumin and chilli
2. Cook gently for 5 minutes
3. Stir in lentils, stock 1 1/2 cups water and tomatoes and bring to boil
4. Simmer for 15 minutes until lentils soften
5. Puree roughly with a stick blender
6. Add chickpeas and stir through
7. Garnish with coriander and a spoonful of yoghurt if desired