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Tomato & Red Lentil Soup

SErves 4-6 — Prep time: 15 min — cook time: 30 min

Ingredients

  • 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

Instructions

  1. Heat the oil in a saucepan.

  2. Add the onion and cook over a low heat for 7–8 minutes, stirring occasionally, until beginning to soften.

  3. Stir in the celery and carrot and cook for 3 minutes, stirring frequently.

  4. Add the garlic, cumin and coriander and cook for a further minute, stirring constantly.

  5. 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.

  6. Meanwhile, stir the cilantro into the yogurt for the garnish.

  7. Garnish to taste and enjoy.