A simple, quick and flavoursome soup that all the family will love.
Heat the oil in a pan. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Stir in the cumin and cayenne, then pour over the tomatoes and stock and bring to the boil. Grate the zest of half the lemon and add to the pan. Simmer and cook for 10 minutes.
Add the chickpeas and lentils and simmer for 10 minutes. Stir in some herbs, then ladle into bowls and squeeze in a little lemon juice. Top with more herbs and extra zest and serve with pitta bread.
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