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Serves 4
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To serve
- Heat the oil in a large saucepan over a low heat. Add the onion and garlic and sauté for about five minutes, until the onion has softened but not coloured.
- Add the red lentils and cook for one minute, then add the tomato purée and all the spices and dried mint and cook for one more minute.
- Pour in the stock and bring to the boil, then reduce the heat and simmer for about 20 minutes, until the lentils are soft and the liquid has reduced by half. Blend the soup to a smooth purée, then season to taste with salt.
- Serve with a drizzle of lemon juice and a dollop of yoghurt on top.
Recipe taken from Blasta Books #5: SOUP by Blanca Valencia, Dee Laffan and Mei Chin
€15 blastabooks.com
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