Easy eats
Jul 11, 2019
3 minutes
Spicy lentil and chickpea soup
Serves 4
1 onion, roughly chopped
250g dried red lentils, rinsed under cold running water
400g tin chickpeas, drained and rinsed
1½ tablespoons harissa paste
4 tablespoons 0% fat natural Greek yogurt
FROM THE STORECUPBOARD:
½ tablespoon olive oil
1 teaspoon ground cumin
1.5 litres vegetable stock, made with 2 stock cubes
1. Heat the oil in a medium pan set over a medium heat. Cook the onion, stirring, for 6-8 minutes until just starting to soften. Stir in the cumin and cook for 1 minute.
Add the lentils and stir to
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