Serves
N/A
Ingredients
- 1 small knob of butter
- 2 Tbls extra virgin olive oil
- 1 large or 2 small onions finely chopped
- 2 cloves of garlic sliced
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 300 g red lentils
- 1 litre vegetable or chicken stock
- 1 tin chopped tomato’s
- Salt and freshly grilled
- Fresh coriander
- 250 ml natural yoghurt
Method
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.
