This cumin and chili-scented 5 ingredient soup comes together in a snap! A big dollop of yogurt at the end cools it off.
I enjoyed this soup, but Dino wasn’t really into it. He may have liked it more if I puréed it after cooking, but I didn’t mind the texture. It came together really quickly, which was perfect for a busy weeknight.
185g dried red lentils, rinsed
1/2 – 1 teaspoon dried chilli flakes
1 tablespoon ground cumin
400g can tomatoes, chopped
natural yoghurt, to serve
1. Place lentils, chili, cumin, tomatoes and 625ml water in a medium saucepan and bring to the boil.
2. Cover and boil for 9 minutes or until lentils are cooked to your liking.
3. Taste and season. Serve with a dollop of natural yoghurt.
Big Flavors Rating: 3 Stars