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.
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|Serving Size: 1 Serving (1988g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 85 (25%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 1.2mg||0 %|
|Sodium 3478mg||120 %|
|Potassium 1573.2mg||41 %|
|Total Carbohydrate 58g||17 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 49.8g|
|Protein 10.4g||15 %|
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Calories per serving: 335
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