Ingredients
- 500g split red lentils (rinsed with plenty of water)
- 2 lt of water
- 1 red onion, chopped
- 1 leek, chopped
- 2 celery sticks, chopped
- 1 red pepper, chopped
- 1 large carrot, chopped (or 3 small ones)
- 2 level tsp ground cumin
- 1 level tsp turmeric
- 1 bay leaf
- 1 veggie stock cube
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 500ml tomato passata (or a can of tinned tomatoes)
- 2 tbsp Greek yogurt
- chives
Method
In a large pot, add the olive oil and bring to medium to high heat.
Add all finely chopped vegetables and sautée for about 8-10 minutes. Add cumin and turmeric and mix in for about a minute.
Add water, stock cube, tomato passata, bay leaf, and lentils, and bring to a boil. Allow soup to simmer on medium heat for about 20 minutes stirring occasionally. Once fully cooked, I take around 3 ladlefuls blend it in the food processor, and return it to the soup pot to make it more velvety. The soup should be fairly thick and ready to serve. I normally serve the soup with a dollop of yogurt and sprinkle chives on top.
