It Finally Feels Like Winter

What would be more appropriate than a healthy chili soup on a really chilly day!?  I found this recipe that is simple, vegetarian and easily freezable so you can always make it in advance for freezing days like this! =))

INGREDIENTS
(Serves 4)

2 tsp cumin seeds

large pinch chili flakes
1 tbsp olive oil
1 red onion, chopped
5 oz red split lentils
1 1/2 pint vegetable stock or water
14 oz can tomatoes, whole or chopped
8 oz carton chickpeas or 1/2 a can, rinsed and drained
small bunch coriander, roughly chopped
4 tbsp 0% Greek yogurt, to serve

METHOD
1.  Heat a large saucepan and dry-fry the cumin seeds and chili 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 a boil.  Simmer for 15 mins until the lentils have softened.
2.  Whizz the soup with a stick blender or in a food processor until it is a rough puree, 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.