Products:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 clove garlic, pressed
- 1 tablespoon cumin
- ½ tablespoon coriander
- 175 g red lentils
- 1, 2 l vegetable broth
- 400 g canned tomatoes, chopped
- 2 tablespoons tomato puree
- 1 bay leaf
- To garnish:
- 1 tablespoon yogurt
- 2 tablespoons fresh coriander
Preparation:
Heat the fat in a deep pan. In it, fry the onion over low heat for about 6-7 minutes, stirring occasionally. Add the celery and carrot. Cook for about 3 minutes, stirring. Add the garlic, cumin, coriander and cook for about 1-2 minutes until softened.
Add the lentils, stock, chopped tomatoes along with their juice from the can, tomato puree and bay leaf. Bring to a boil, reduce the heat and simmer, covered, for about 30 minutes, until the lentils are tender and the vegetables have started to break down. Remove from heat. Remove the bay leaf. You can puree the soup or serve it as is, topped with the pre-stirred yogurt with the fresh coriander.
See also:
