Spicy red lentil soup with cumin and tomato

By Birgitta

Very simple and very wholesome, this is the sort of thing you can throw together with stuff you've probably already got tucked away in the cupboard or fridge. You can do without the herby yogurt finish, but it does make the soup rather special.

Hugh Fearnley-Whittingstall

Ingredients

• 1 knob butter
• 2 tbsp extra-virgin olive oil, plus extra for serving
• 1 large onion, finely chopped
• 2 cloves garlic, sliced
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 litre vegetable (or chicken) stock
• 300 g red lentils
• 400 g tin chopped tomatoes
• Salt and freshly ground pepper
• 1 medium bunch fresh coriander
• 250 ml natural yogurt
• 1 tsp cumin seeds, toasted and ground, to serve (optional)

Details

Servings 4
Adapted from guardian.co.uk

Preparation

Step 1

Put a medium saucepan on a medium heat. Add the butter and oil, then throw in the onion, garlic, coriander seeds and cumin seeds. Fry, without colouring, for five minutes. Add the stock and lentils, cover, bring to a low simmer and cook for 10 minutes. Add the tomatoes and cook for 15 minutes, until the lentils are tender. Purée the soup and season to taste.

Roughly chop the coriander and stir it through the yogurt. Ladle the soup into four warmed bowls. Spoon a dollop of herby yogurt on to each serving, followed by a trickle of olive oil and, if you like, a pinch of freshly toasted, freshly ground cumin.