This soup is so healthy, is full of flavour, very warming and filling! It goes perfect with some warm crusty rolls fresh out of the oven with some unsalted butter.
1 red onion, chopped
2 tsp cumin seeds
Large pinch of chilli flakes
1 tbsp olive oil
140g split red lentils
850ml low salt vegetable stock
400g tinned tomatoes
400g chickpeas, drained and rinsed
Leftover soup can be frozen. Smaller portions can be frozen to be used as a pasta sauce. Suitable for babies from six months old.
Check out the rest of our dinner recipes.