Ingredients2 teaspoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 litre vegetable stock
1 potato, scrubbed and cut into 1cm pieces
1 cup red lentils
1/2 cup fresh coriander leaves, finely chopped
2 tablespoons low-fat natural yoghurt
Serves: 6
Preparation time: 10 minutes
Cooking time: 25 minutes
Level: *
- Heat oil in a medium saucepan over a moderate heat. Sauté onion, garlic and ginger for 2 minutes or until onion has softened. Add the spices and cook for another minute or until fragrant.
- Pour in the stock and bring to the boil. Add the potato and lentils and simmer for 20 minutes or until the lentils are soft.
- Combine the coriander and yoghurt in a separate bowl.
- Serve soup with a 'dollop' of the coriander yoghurt.
