Flavoured with warm spices, then blended to a velvety smooth texture topped with coriander yoghurt. 

1 onion roughtly chopped
2 sticks celery , roughly chopped
1 carrot, peeled and chopped
1 clove garlic , crush
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 cup split red lentils (wash & soak for a 1/2 hour)
1 1/2 lts vegetable stock (home-made)
500 gms chopped tomatoes
1 bay leaf

1/2 cup strained yogurt
2 tablespoons chopped  fresh coriander

Heat the oil in a pressure pan and add the onion first . When just turning golden add the carrot and celery and cook for a few minutes. Next add the garlic, cumin and coriander while keeping on stirring. Add the balance ingredients and cover and cook till everything is soft. Cool and remove the bay leaf and blend until smooth. If it is thicker than you like it add a little water or a little stock. Season with salt to taste. Reheat when you wish to serve it.
Mix the chopped coriander leaves into the yogurt and drizzle on the soup when serving.

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