Spicy Red Lentil Soup With Cumin And Tomato |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A smooth, warming soup served with cool herby yoghurt. Ingredients:
1 knob of butter |
2 tbsp extra-virgin olive oil, plus extra for serving |
1 large onion, finely chopped |
2 cloves garlic, sliced |
1/2 tsp coriander seeds |
1/2 tsp cumin seeds |
1 litre vegetable (or chicken) stock |
300 g red lentils |
400 g tin chopped tomatoes |
salt and freshly ground pepper |
1 medium bunch fresh coriander |
250 ml natural yogurt |
1 tsp cumin seeds, toasted and ground, to serve (optional) |
Directions:
1. Put a medium saucepan on a medium heat. Add the butter and oil, then throw in the onion, garlic, coriander seeds and cumin seeds. Fry, without colouring, for five minutes.
2. Add the stock and lentils, cover, bring to a low simmer and cook for 10 minutes.
3. Add the tomatoes and cook for 15 minutes, until the lentils are tender. Purée the soup and season to taste.
4. Roughly chop the coriander and stir it through the yogurt. Ladle the soup into four warmed bowls. Spoon a dollop of herby yogurt on to each serving, followed by a trickle of olive oil and, if you like, a pinch of freshly toasted, freshly ground cumin.
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