Red lentil, chickpea soup

• 850ml vegetable stock or water
• 400g can tomatoes, whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained 
•  1 tbsp olive oil
• 1 red onion, chopped
• 140g red split lentils
•  2 tsp cumin seeds
• large pinch chilli flakes
•  4 tbsp 0% 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,stir in the lentils, stock and tomatoes, then bring to the boil, for 15 mins until the lentils have softened. Stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas, with a dollop of yogurt and coriander leaves.