Spicy lentil soup with cumin and tomato

Stocks & Basics —
Spicy-lentil-soup-with-cumin-and-tomato

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.

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