Hearty Soup for Rainy Days

Ingredients

• 1 tbsp olive oil
• 2 celery sticks, roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 garlic clove, crushed
• 1 red chilli – chopped
• 1 tsp ground cumin
• ½ tsp ground coriander
• 175g split red lentils
• 1.2 litres vegetable stock
• 400g can plum tomatoes
• 2 tsp tomato purée

For garnishing

• 4 tbsp Greek yoghurt
• 2 tbsp chopped fresh coriander

Preparation

• 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.
• 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.
• Meanwhile, stir the coriander into the yoghurt for the garnish.
• Turn off the heat. Add two spoons of cream or coconat milk to the soup (optional). Serve the soup with the joghurt garnish

Related Recipes

Summer Cauliflower Soup

Bún đậu chay

Mediterranean Stuffed Peppers

Tom Yum Noodle Soup

Tofu Burger

Mushroom Stew served with Buckwheat

Bánh mì with Baked Tofu

Spinach and Gorgonzola mini pies

Salad with Fake Chicken Nuggets

Asian Style Stir Fry Lunch (in less than 15 min!)