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Red lentil, chickpea & chilli soup
- 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 carton chickpeas or a can, rinsed and drained (freeze leftovers)
- small bunch coriander , roughly chopped (save a few leaves, to serve)
- 4 tbsp 0% Greek yogurt , to serve
DirectionsView on BBC Good Food
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