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
- 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.
- Add the lentils and broth and bring to a gentle boil, then reduce heat and simmer until lentils are tender (about 20 minutes).
- 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.
- To serve, reheat if necessary, divide between the bowls and top with another dollop of the yoghurt and a sprinkle of chopped coriander.