PREP              COOK             SERVES

  5 MIN              30 MIN                  4 

 

 

  • 1 tsp. Just Add Garlic Purée
  • 2 tsp. Just Add Chilli Purée
  • 2 tbsp. Just Add Coriander Purée
  • 1 tsp. cumin seeds
  • 1 tbsp. olive oil
  • 1 onion, peeled and diced
  • 150g red lentils
  • 1 x 400g tin chopped tomatoes
  • 850ml vegetable stock
  • 1 x 225g tin chickpeas, drained
  • Salt and pepper
  • Natural yogurt to serve

  1. Toast the cumin seeds in a large pan for 2-3 minutes before adding the oil and onion. Add the Garlic and Chilli Purée, and cook for 4-5 minutes until the onion starts to soften.
  2. Stir in the lentils, then pour in the tomatoes and stock and mix well. Bring to the boil and simmer for 12-15 minutes until the lentils have swollen.
  3. Remove from the heat and using a hand blender, blend the soup until smooth.
  4. Return to the heat and stir in the chickpeas and coriander, and heat for 3-4 minutes.
  5. Season with salt and pepper to taste and serve with a swirl of yoghurt.

 


 

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