Recipe by Lene
This delicious and substantial vegetarian soup is a perfect warming dish for a cold winters night. To prepare ahead, make the soup up to the end of step 2, then cool it thoroughly before reheating and completing the soup.
Top Review by Daydream
I love the flavours in this soup and the lemon provides a wonderful tang. Because I prefer a thicker soup, I increased the lentils to 150g and used my stick blender to smooth it out a bit. I didn't use yoghurt - I felt it may have been a bit sharp (just personal taste) and instead stirred a little cream into my bowl just before eating. I agree with the other reviewer's comment about the need for good stock - I used chicken stock. A delicious meal! I'm looking forward to left-overs tomorrow. Thanks for posting.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 sprig fresh thyme
- 2 carrots, finely diced
- 2 garlic cloves, finely chopped
- 1 red chile, seeded and finely chopped
- 1 teaspoon yellow mustard seeds
- 3 tomatoes, roughly diced
- 100 g red lentils
- 1 1⁄4 liters hot vegetable stock
- 4 tablespoons Greek yogurt
- 1 finely grated lemon, juice and zest of
- salt & freshly ground black pepper
Directions See How It's Made
- Heat the oil in a large pan and cook the onion, thyme and the carrots for about 3-4 minutes until begining to soften. Add the garlic, chilli and mustard seeds and cook for a further couple of minutes.
- Stir in the tomatoes, lentils and stock and bring to the boil. Reduce the heat, cover and simmer gently for 30 mins until the lentils are tender and easy to crush.
- Mix together the yogurt, half of the lemon zest and season to taste. Squeeze the lemon juice into the soup and season with salt and pepper.
- Ladle the soup into warmed serving bowls and serve with a spoonful of the lemon yogurt, scattered with the remaining lemon zest and some freshly ground black pepper.