Red Lentil Soup

Cook time 40 Minutes
Servings 4


1 tbs. olive oil
1 onion, diced
1 tsp. coriander powder
200g red lentils
1 small sweet potato, peeled and cubed
1 x 410g can of Ardmona crushed tomatoes
1- 1 ½L chicken stock or water
Greek yoghurt, to garnish
Coriander leaves, to garnish

Red Lentil Soup


Heat olive oil in a medium pot and add the onion. Cook for 4 minutes or until soft. Add the coriander powder and cook until fragrant. Now add the lentils, sweet potato and tomatoes and cook for a further 5 minutes before adding the stock. Bring to boil and then reduce the heat. Cook the soup for 30-35 minutes or until it thickens and the lentils are very soft.

Once it is cooked, season the soup with salt and then blitz with a stick blender until smooth.

Garnish with a dollop of yoghurt and coriander.