Red Lentil Soup
- 1 tbs. olive oil
- 1 onion, diced
- 1 tsp. coriander powder
- 200g red lentils
- 1 small sweet potato, peeled and cubed
- 1 x 410g can of crushed tomatoes
- 1- 1 ½L chicken stock or water
- Greek yoghurt, to garnish
- Coriander leaves, to garnish
Heat olive oil in a medium pot and add the onion. Cook for 4 minutes or until soft. Add the coriander powder and cook until fragrant. Now add the lentils, sweet potato and tomatoes and cook for a further 5 minutes before adding the stock. Bring to boil and then reduce the heat. Cook the soup for 30-35 minutes or until it thickens and the lentils are very soft.
Once it is cooked, season the soup with salt and then blitz with a stick blender until smooth. Garnish with a dollop of yoghurt and coriander.
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