Ingredients

How to make it

  • 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 ground 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.

Reviews & Comments 2

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    " It was excellent "
    JennyR68 ate it and said...
    I really enjoyed this, only blended half and put back in pot to make a chunkier soup. On first tasting it in the pot I was worried it was a little bland and wished I'd put some chilli in to spice it up a little but once it was in the bowl with the yoghurt and coriander it was absolutely delicious.
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  • nativeprincess 13 years ago
    This sounds wonderful...thanks for sharing! :)
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  • gabysegalla 13 years ago
    lentils are my favorite.
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