Red lentil soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 garlic cloves, crushed
• 1 teaspoon ground cumin
• 9 oz/250 g dried red lentils, rinsed
• 5 cups/1.2 liters vegetable stock
• Juice of half a lemon
• Plain yogurt to serve

Method

1. Heat the oil in a large pot. Cook the onion and carrots for five minutes.
2. Add the garlic and cumin and stir for one minute.
3. Add the lentils and stock. Bring to the boil, then simmer for 20 minutes until the lentils have collapsed.
4. Blend until smooth, or leave it chunky.
5. Stir in the lemon juice. Serve with a spoonful of yogurt and whole-grain bread.