The great flavours here make this a really tasty soup. It's nice and easy and is perfect for eating whilst watching your favourite TV programme.
4 tablespoons olive oil
1 medium carrot,finely chopped
2 celery sticks, finely chopped
1 large onion, finely chopped
2 garlic cloves, finely chopped
50g red lentils
2 tablespoons tomato purée
700ml boiling water
1 x 10g gluten-free chicken or vegetable stock cube
100g green lentils
salt and freshly ground black pepper
juice of 2 large limes
3 tablespoons chopped fresh coriander and 100g thick Greek yogurt, to serve
olive oil, to drizzle
Heat the oil in a large pan, then add the carrot, celery, onion and garlic and cook for 5 minutes.
Next, add the red lentils, tomato purée, boiling water and crumbled stock cube and bring to the boil.
Turn down the heat and simmer gently until all the vegetables and red lentils are well cooked - about 30 minutes.
Meanwhile, place the green lentils in a saucepan and cover with cold water, bring to the boil and simmer until just cooked, but not falling to pieces. Once cooked, refresh the lentils under cold water.
When the soup is cooked, transfer it in batches to a food processor or liquidiser and process until you have a nice smooth purée.
Return the soup to a clean pan. You may need to add a little boiling water if it is too thick. Check the seasoning, then add the lime juice and stir well.
To serve, place the cooked green lentils in 4 bowls. Top with the hot soup, a little fresh coriander and a blob of yogurt swirled in at the last moment.
A little olive oil drizzled over is also a nice touch
From Phil's Book: Seriously Good Gluten Free Cooking