Rosemary demonstrates how to prepare this delicious soup.
This is a really easy cook-in-the-pan tasty soup which is high in fibre and utterly delicious. You can make it in advance and keep it in the refrigerator for up to 5 days. Suitable for freezing prior to adding the yoghurt.
Per serving: 254 Calories, 1.3g fat
Prep time 20 mins
Cook Time 25 mins
1 onion, chopped
1 garlic clove, crushed
2 stalks celery, chopped
2 carrots, chopped
2 teaspoons chopped fresh thyme
1 teaspoon ground cumin
175g dried red lentils
1 litre vegetable stock (use two vegetable stock pots or cubes)
1 x 400g tin of chopped tomatoes
freshly ground black pepper
2 tablespoons live yogurt
- Spray a large non-stick saucepan or frying pan with rapeseed oil spray and dry-fry the onion until soft.
- Add the remaining ingredients except the yogurt and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the lentils are soft.
- Allow to cool slightly then blend with a stick blender or purée in a food processor. Thin the soup down with a little extra vegetable stock or water if necessary.
- Reheat in a saucepan as required. Just before serving, remove from the heat, stir in the yogurt and season to taste with black pepper.
- Serve immediately.
If intending to freeze do so prior to adding the yoghurt.