Lentil soup with spiced yoghurt
Ingredients
Serves 6
1/2 red or yellow onion, peeled and diced
4 carrots, peeled and diced
2 tsp of ground coriander
2 tsp of smoked paprika
2 tbsp of tomato paste
100ml of boiling water
a tbsp of honey
1 large potato, peeled and diced
250g of red lentils
500ml of veg or chicken stock
2 bay leaves
1 lemon
Chilli flakes
good olive oil
Greek yoghurt
Salt
Warm up some olive oil in a soup pot and fry the onion and carrots with a large pinch of salt and the spices for 5-8 mins.
In a jug mix the tomato paste hot water and honey, and add to the pot. Let it simmer for 2-3 mins.
Add the potatoes, lentils, stock and bay leaves and cook for 30 mins till the potatoes are soft and lentils are falling apart. At this point squeeze half a lemon and drop it into the pot. Let cook for further 10 mins.
Before you blend the soup, take out the lemon and the bay leaves, and run a hand blender through it, making it as smooth or chunky as your prefer.
To serve to soup, drizzle with olive oil, add a generous pinch of chilli flakes, a slice of lemon and a dollop of Greek yoghurt!