Lightly spiced tomato and red lentil soup
Serves : 4
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 garlic clove, crushed
- 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
- 1 bay leaf
- For garnishing
- 4 tbsp Greek yoghurt
- 2 tbsp chopped fresh coriander
Prep:20min › Cook:40min › Ready in:1hr
- 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.
- Remove the bay leaf from the soup. Blend the soup in the pan using a hand-held blender, or tip into a blender or food processor, process until smooth, then return the soup to the pan. Check the consistency; it will be fairly thick, so if you prefer it thinner, dilute with a little more stock. Season to taste, then reheat until just bubbling. Serve drizzled with some of the coriander yoghurt and sprinkled with freshly ground black pepper.
For a spicy lentil and parsnip soup, stir in ¼ tsp crushed dried chillies with the spices and add 225g roughly chopped parsnips instead of the celery.
Something else. Added a little grated ginger !! FAB - 11 Jan 2010
Very nice. I added a slice of bacon to the pot for a smokey flavour. Bit of cheese on top- wonderful! - 06 Nov 2012
Lovely soup. Will be making it again! - 02 Jul 2012