This has got to be one of the quickest soup we’ve made, its perhaps as fast as our 15 mins warming bread soup. But taste totally different. It has more of an Indian inspiration with the cumin and chill.
Whilst I would like to claim that it is an indian type soup. I am afraid that my indian friends will will judge me and say that I just made rubbish. It is definitely not as complicated and uses way less spices compared to Masoor Dal or Dahl (Indian red lentil soup) recipe. So lets just call this a short cut lentil soup recipe. It is definitely vegetarian and almost vegan if you leave out the dollop of yogurt.
This recipe is from the BBC website, here, which makes it more of a fusion/ western take on the soup?
2 tsp cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion, chopped
140g red split lentils (about 1 cup)
850ml vegetable stock or water
400g can tomatoes, whole or chopped
200g carton chickpeas or ½ 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
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.