1 shallot, chopped
1 teaspoon Garam Masala
½ teaspoon ground cumin
½ teaspoon dried chilli flakes
A handful of orange lentils
A handful of orange lentils
Tin of organic chickpeas
500ml vegetable stock
Pack of feta
Seeds from 1 pomegranate

Start of by frying the shallots off with a pinch of salt  in a little olive oil until golden brown
Add the spices and fry for 1 minute
Pour the stock in and add the lentils and chickpeas
Simmer for 40 minutes until the lentils are soft
Blend the soup and serve topped with crumbled feta and pomegranate seeds whilst hot