Ingredients
1 tbsp olive oil
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 carrot, peeled and roughly chopped
1 garlic clove, crushed
1 tsp ground cumin
1/2 tsp ground coriander
175g split red lentils
1.2 litres vegetable stock
400g can plum tomatoes
2 tsp tomato purée
1 bay leaf
To garnish
4 tbsp Greek yoghurt
2 tbsp chopped fresh coriander
Method
Heat oil in a saucepan. Add onion and cook over a low heat for 7-8 mins, stirring occasionaly, until beginning to soften. Stir in the celery and carrot and cook for 3 minutes, stirring frequently. Add the garlic, cumin and coriander and cook for a fiurther minute, stirring constantly.
Add the lentils, stock, tomatoes with their juice, tomato puree and bay leaf. Bring to the boil, reduce the heat, then half cover the pan with a lid and simmer for 25-30 mins until the lentils and vegetables are very soft.
Menawhile stir the coriander into the yoghurt for the garnish.
Remove the bay leaf from the soup. Blend the soup in the pan using a hand held blender, or tip into a food processor, process until smooth, then return the soup to the pan. Check consistency - it will be fairly thick, so dilute with more stock if you prefer thinner. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.
Nutrition
calories 243
protein 14g
fat 7g
saturates 3g
carbohydrates 34g
sugars 10g
fibre 4g
sodium 103mg