Ingredients 2 tsp cumin seeds large pinch chilli flakes 1 tbsp olive oil 1 red onion, chopped 140g red split lentils 850ml vegetable stock or water 400g can tomatoes, whole or chopped 200g can chickpeas or ½ a can, drained and rinsed (freeze leftovers) small bunch coriander, roughly chopped (save a few leaves, to serve) 4 tbspContinue reading “Red lentil, chickpea & chilli soup”
DT COOKIN 