The sun has got his hat on…

Well, what a lovely start to March: sunshine, very little rain and some unseasonably warm weather have seen a sharp increase in the levels of happiness, good cheer and flesh on display!

Whilst we can only hope that this beautiful weather is going to last, there is a likelihood that there is going to be some kind of weather-related apocalypse, in the form of hail, snow, torrential rain, avalanches or a combination of all of them.  If there is anything that my just-a-bit-longer-than 30 years experience of British weather has taught me it’s that if you have good weather, y’gotta pay.  Them’s the rules.

Here then, is my recipe for a tasty & filling red lentil, chickpea and chilli soup that’s as welcome on a cold day as it is a sunshine-filled spring day

• 2 tsp cumin seeds
• properly large pinch chilli flakes
• 1 tbsp olive oil
• 1 red onion, chopped
• 140g red split lentils
• 850ml vegetable stock or chicken stock or water
• 400g can tomatoes, whole or chopped
• 200g carton chickpeas or ½ a can, rinsed and drained ( you can freeze the leftovers or make something else)
• small bunch fresh coriander, roughly chopped or torn
• 4 tbsp 0% fat Greek yogurt, to serve

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for a minute, or until they start to get flung about the pan and the smell of deliciousness rolls around the kitchen. Add the oil and onion, and cook for 5 mins or until onions are softened. Stir in the lentils, pour in all the stock and the tin of tomatoes, then bring to the boil. Simmer for 15 mins or until the lentils have properly softened.
2. Chuck it all in a blender and form to your required consistency (I personally prefer it as a rough kind of purée texture), pour back into the pan and add the chickpeas. Heat slowly and gently, season well with salt and pepper and more chilli flakes if you want more of a kick, then stir in the coriander. Finish with a nice big blob of yoghurt and coriander leaves and a crusty roll.  And a nice glass of wine.