Spicy lentil and chickpea soup
1 medium, coarsely chopped
Dry red lentils
1¼ cup(s), rinsed and drained, (250g)
Vegetable stock cube
2 individual, gluten-free variety, (to make 1.5L (6 cups) vegetable stock)
Canned chickpeas, rinsed and drained
1 400g can
1½ tbs, (see tips)
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 6–8 minutes, until softened. Stir in cumin and cook, stirring, for a further 1 minute. Add lentils and stir to combine.
- Stir in stock and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until lentils are tender. Remove from heat and use a stick blender to process into a smooth, thick soup.
- Return pan to heat. Stir in chickpeas and 1 tablespoon of harissa paste. Simmer, uncovered, for 5 minutes or until hot. Season with salt and pepper.
- Serve with yoghurt and remaining harissa paste.