Huey's Red Lentil Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• vegetable oil
• 2 large garlic cloves, crushed
• 1 medium carrot, diced
• 2 celery ribs, chopped
• 1 large onion, chopped
• 2 small red chilies, seeded and finely sliced
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon fennel seed
• 2 teaspoons cumin seeds
• 2 teaspoons curry powder
• 1 1/2 liters vegetables (may need a little more) or 1 1/2 liters chicken stock (may need a little more)
• 200 g red lentils, rinsed picked over
• sea salt
• 1 lemon, juice of
• 2 tablespoons chopped fresh coriander
• greek yogurt, to serve

Recipe

• 1 heat a little oil in a heavy-bottomed pot and gently saute the garlic, carrot, celery, onion, chillies and ginger until softish.
• 2 add the fennel and cumin seeds, together with the curry powder. stir well and cook to toast the spices.
• 3 then add 1½ litres stock, the lentils and a good pinch of salt. mix and cook for about 20 mins until everything is tender, adding more stock if needed.
• 4 add the lemon juice and coriander. stir and taste for seasoning.
• 5 serve in individual bowls with a sprinkling of plain yoghurt on top, if you like.