Preparation time 10 mins, plus cooking.
A healthy and delicious soup which freezes well.
1 brown onion, chopped
1 clove garlic, finely chopped
1 tsp finely grated ginger
1 tsp tumeric
1 tsp ground cumin
1 tsp ground coriander
1 large red chilli halved
750ml chicken stock (we suggest Maggie Beer Chicken stock)
2 cans 400g whole tomatoes
375g red lentils (rinsed and drained)
Oil for cooking
Natural unsweetened yoghurt to taste, we suggest Country Valley yoghurt
Handful of coriander leaves chopped
Bread or flatbread, toasted to serve
Heat rice bran oil or other lightly flavoured oil in a heavy based saucepan Add onion and cook over medium heat until soft, add garlic and ginger and cook for a few minutes. Add spices add cook for a couple of minutes until fragrant.
Add lentils, chicken stock, chilli and tomatoes.
Bring to boil reduce to low boil and cook until lentils are soft stirring occasionally. Add extra water if necessary if soup becomes too thick.
Remove from heat, cool slightly and puree using a bamix or food processor, season with salt and pepper to taste.
Return to heat until hot, plate in a bowl add a good dollop of yoghurt, add a sprinkle of coriander and serve with bread.