Dice the onion and sauté with olive oil in a deep soup pot for 5 minutes.
Add 2 teaspoons of cumin seeds and ½ a teaspoon of chili flakes. sauté these just until the seeds are fragrant, this could take 3 minutes on medium-high heat.
Grate 4 small tomatoes and add them to the pot. Add the lentils as well, pour 3 cups of bone broth, and cook for 15 to 20 minutes or until the lentils are soft/cooked.
Add the peas. You can add more broth or water if the soup is losing it's consistency and cook for 5 to 8 more minutes.
Season with a pinch of salt and a teaspoon of sugar.
Remove from heat then add Greek yoghurt and chopped coriander. Serve and enjoy.
