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

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