Ingredients

The following ingredients have 5 Servings
  • 40 gm butter
  • 1 red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tsp ground turmeric
  • 1.75 litres (7 cups) chicken or vegetable stock
  • 300 gm (1½ cups) red lentils
  • Finely grated rind and juice of 1 lemon
  • Olive oil, for drizzling
  • Greek-style yoghurt, chopped coriander and toasted Turkish bread, to serve

Instruction

  • Melt butter in a large saucepan over medium-high heat. Add onion, celery and garlic, season to taste, and sauté until onion is translucent (3-4 minutes). Add spices and cook, stirring often, until fragrant (1-2 minutes), then add stock and bring to the boil. Add lentils, reduce heat to medium, and simmer, stirring occasionally, until lentils are soft and starting to break down (14-16 minutes).
  • Remove from the heat, add lemon rind and juice, then blend with a hand-held blender until a coarse purée (the soup should still have some texture). Divide among bowls and serve topped with olive oil, yoghurt and coriander with toasted Turkish bread on the side.