Vegetarian Mulligatawny Soup

I was looking for a slightly heartier soup as my points allowance went up, rather than the 1 or 2 point soups I'd been making before. Plus as we head into winter hearty soups are definitely called for and I love the idea of an Indian soup, so I made this mulligatawny. I think the meat version has lamb in it, which seemes to me a bit weird in soup, so I plumped for a veggie version with chickpeas and lentils. The original, orginal recipe is a Madhur Jaffrey one and as she is the authority on Indian cookery in the UK you can't go wrong with it.

Mulligatawny Soup (adapted from Cookbook Cooks)
(Serves 4)
(7 WW ProPoints per serving)

cooking spray
1 onion, chopped
1 tsp ginger grated
1 tsp garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp Madras curry powder
1/8-1/4 tsp cayenne pepper
400g can chickpeas, drained
200g split red lentils
1l veg stock
salt
1 tbsp lemon juice
1 tbsp fresh coriander, chopped

Heat the pan and spray with cooking spray. Add the onion and fry for a few mins until translucent, add the garlic and ginger and cook for 1 more min. Add the cumin, coriander, curry powder and cayenne and stir for 1 min more.

Add the chickpeas and stir to coat with the spices. Add the lentils, veg stock and season with salt. Bring to the boil, reduce the heat and simmer for 45 mins.

Remove from the heat and spoon out about a third of the mixture. Blend the rest with a hand blender and then return the unmeushed stuff to the pan. Stir in the lemon juice and sprinkle over the coriander. Serve.