• 4servings
  • 60minutes
  • 243calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 1 onion, roughly chopped

  3. 2 celery sticks, roughly chopped

  4. 1 carrot, peeled and roughly chopped

  5. 1 garlic clove, crushed

  6. 1 tsp ground cumin

  7. 1/2 tsp ground coriander

  8. 175g split red lentils

  9. 1 1/5 litres vegetable stock

  10. 400g can plum tomatoes

  11. 2 tsp tomato puree

  12. 1 bay leaf

  13. For garnishing:

  14. 4 tbsp Greek yoghurt

  15. 2 tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. 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.

  2. Add 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.

  3. Meanwhile, stir the coriander into the yoghurt for the garnish.

  4. Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.


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