Red lentil soup
1 medium, finely chopped
¾ cup(s), red variety, (150g)
Canned diced tomatoes
1 800g can
½ cup(s), leaves and stems, chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅔ cup(s), (160g)
Vegetable stock cube
2 individual, gluten-free variety, (to make 2 cups (500ml) vegetable stock)
- 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.
- 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.
- 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.