Stir in 400 g canned chopped tomatoes, 1 tablespoon tomato purée, 500 mls vegetable stock5 tablespoons red split lentils, cilantro stalks and ½ teaspoon salt and simmer for 10 minutes.
Add 400 g canned chickpeas and simmer for another 10 minutes, then remove from the heat and taste adding more salt if required. Serve warm, garnished with juice of ½ lemon, cilantro leaves, 2 tablespoons Greek yogurt and some crusty bread grilled on the side.
Notes
Ras-el-hanout spice mix is available from your local Middle Eastern grocery store.This soup can be made ahead as the flavours combine and develop, it tastes even better after resting for a few hours or served the next day!Store leftovers in a sealed container and keep in the fridge for up to 3 days. Reheat in a saucepan with a little added water before serving.