Red lentil soup
1
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Simple yet exotic is the best way to describe this boldly flavoured soup. Perfect for when the temperatures fall, it’s hearty enough to serve for dinner and takes just 40 minutes to put together in one pot.
Ingredients
Brown onion
1 medium, finely chopped
Dry lentils
¾ cup(s), red variety, (150g)
Canned diced tomatoes
1 800g can
Fresh coriander
½ cup(s), leaves and stems, chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Olive oil
1 tsp
Ground cumin
1 tsp
Vegetable stock cube
2 individual, gluten-free variety, (to make 2 cups (500ml) vegetable stock)
Instructions
1
Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for about 3 minutes or until softened slightly. Add cumin and cook, stirring for a further 1 minute, until fragrant.
2
Stir in lentils, tomatoes and stock. Bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for about 30 minutes or until lentils are soft.
3
Remove saucepan from heat. Stir in coriander and season with salt and pepper. To serve, ladle soup into bowls and top each serving with 2 tablespoons yoghurt.
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