Instructions

Place a medium pan over a medium heat. Add the butter and the oil to the pan; throw in the onions, garlic, coriander and cumin. Fry gently without colouring for 5 mins.

Add the stock and lentils and cover with a lid, bring to a gentle simmer. Cook for 10 minutes then add the tomatoes, cook for a further 15 minutes or until the lentils are tender.

Puree the soup with a stick blender or in a jug blender.



Season the soup with salt and pepper to taste

Roughly chop the coriander, and stir it through the yoghurt.



Ladle the soup into warmed bowls. Finish the soup by spooning over the coriander yoghurt, followed by drizzle of olive oil and a pinch of ground toasted cumin