Ingredients
- 3 Onions, finely chopped
- 3 medium Carrots, finely chopped
- 300g Red lentils
- 2 sticks Celery, finely chopped
- 4 cloves of garlic chopped
- 6 tbsp Tomato puree double strength
- 6 tbsp Lime juice
- 3 ½ pints Boiling water
- 3 Chicken/veg stock cubes
- pinch of Fresh basil rough chop
- Olive oil
- Fresh chop coriander
- 300g Natural thick Greek yoghourt
- 200g Green lentils (raw)
Method
- Heat the oil, then add the onions, garlic, celery, carrots and cook for 10 minutes to soften
- Next, add the boiling water, stock cubes, lentils, tomato puree ansd basil, then cook for 30-40 minutes, or until all the vegetables and lentils are really soft and cooked through.
- Meanwhile cook 200g of green lentils in stock or water, then cool.
- Once the soup is cooked, liquidise well, then stir in the cooked green lentils and re season if needed with salt and pepper and lime juice.
- To serve, heat 250g of soup.
- Add 25g chopped coriander.
- Top with 25g natural yoghourt and serve.
