Red Lentil Soup

• serves 6

• Preparation time: 15

• Cooking time: 35

Ingredients

2 tblsp oil
1 medium onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground allspice
2 cloves garlic, crushed
2 cups red lentils
5-6 cups vegetable stock
1/3 cup thick plain yoghurt
Fresh herbs, to garnish

Method

1. Heat the oil in a large heavy-based pan. Cook the onion over medium heat for 5 minutes, until soft. Add the spices and garlic and cook, stirring, for a further minute.

2. Add the lentils, stirring well to make sure they are coated with spices. Pour in the stock and stir until well combined. Bring to the boil and then reduce the heat and leave to simmer, partially
covered with a loose-fitting lid, for 30 minutes.

3. Add a little more vegetable stock if you prefer a thinner soup and serve garnished with a dollop of yoghurt and a sprig of fresh herbs.

Notes

Storage time: The soup may be made up to 1 day in advance, but will become quite thick on standing-thin it down with stock or water. Note: Red lentils do not need soaking prior to cooking.