Probiotic smokey red lentil soup

In Recipes, Soup by Angela Coffey

Ingredients

3 tbsp olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1 tbsp smoked paprika


2 teaspoons cumin

2 teaspoons salt

1 teaspoon turmeric

½ teaspoon freshly ground black pepper

140g red lentils

1.5L vegetable broth

50g plain Greek yoghurt (plus more to serve)

Chopped fresh coriander to garnish

Method
  1. Heat the oil in a large, heavy-based saucepan over a medium heat until shimmering. Add the onions, carrots, celery and soften. Add the garlic and stir for a few more minutes. Add all the spices and salt and book a minute more.
  2. Add the lentils and broth and bring to a gentle boil, then reduce heat and simmer until lentils are tender (about 20 minutes).
  3. Remove soup from the heat and allow to cool slightly. Puree with a stick blender or in a food processor. Then stir in the yoghurt.
  4. To serve, reheat if necessary, divide between the bowls and top with another dollop of the yoghurt and a sprinkle of chopped coriander.

Recipe from The Probiotic Kitchen, by Kelli Foster.