Tomato & Red Lentil Soup
SErves 4-6 — Prep time: 15 min — cook time: 30 min
1 tbsp olive oil
1 Onion roughly chopped
2 celery sticks roughly chopped
1 carrot peeled, roughly chopped
1 clove garlic crushed
1 tsp ground cumin
1/2 tsp ground corlander
3/4 cup red lentil split
5 cup vegetable stock
3 cup roma tomatoes chopped
2 tsp tomato puree
1 bay leaf
4 tbsp Greek yogurt
2 tbsp corlander chopped
Heat the oil in a saucepan.
Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, 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 further minute, stirring constantly.
dd the lentils, stock, tomatoes with their juice, tomato purée and bay leaf. Bring to the boil, reduce the heat, then half-cover the pan with a lid and simmer for 25–30 minutes until the lentils and vegetables are very soft.
Meanwhile, stir the cilantro into the yogurt for the garnish.
Garnish to taste and enjoy.