Ingredients
- 2 tbsp Olive oil (for sautéing)
- 1 piece Onion (finely chopped)
- 1 piece Carrot (diced small)
- 1 piece Celery stalk (diced small)
- 2 clove Garlic (minced)
- 1 tsp Cumin seeds (lightly crushed)
- 0.5 tsp chilli flakes (adjust to taste)
- 0.5 tsp smoked paprika
- 1 tbsp Tomato paste
- 1 can Chopped tomatoes (400g can)
- 200 g Red lentils (rinsed)
-
1000 ml
Vegetable stock
(hot)
Alternative: chicken stock
- 1 pinch Salt (to taste)
- 1 pinch Black pepper (to taste)
- 0.5 piece Lemon (juice only, to finish)
- 0.5 bunch Fresh coriander (chopped, plus extra to serve)
-
4 tbsp
Greek yogurt
(to serve (optional))
Alternative: Coconut yogurt
- 2 tbsp Chilli oil (for drizzling)
Instructions
-
Warm the stock in a saucepan until steaming, then keep on very low heat. Rinse the red lentils in cold water until it runs clear; drain well.
-
Heat olive oil in a medium pot over medium heat. Add the onion, carrot and celery with a pinch of salt; cook, stirring, until softened but not browned, about 6-8 minutes. Stir in garlic for 30 seconds.
-
Add cumin seeds, chilli flakes and smoked paprika; toast for 30-45 seconds until fragrant. Stir in tomato paste and cook 1 minute.
-
Tip in the rinsed lentils, chopped tomatoes and about two-thirds of the hot stock. Bring to a gentle simmer, then cook uncovered, stirring occasionally, until the lentils are tender, 15-18 minutes. Add more stock as needed to keep a loose, soupy texture.
-
Meanwhile (in parallel), gently warm the chilli oil in a small pan until just fluid and aromatic; do not let it smoke. Set aside for serving.
-
Adjust seasoning with salt and black pepper. For a creamier finish, blend half the soup with a stick blender and return to the pot (optional). Stir in lemon juice and most of the chopped coriander.
-
Ladle into bowls. Drizzle with chilli oil, scatter with remaining coriander, and serve with a spoonful of yogurt (dairy or coconut) if you like.
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