1 tbsp olive oil
1 onion , chopped
1 carrot, peeled and chopped
1 red bell pepper, deseeded and chopped
2 garlic cloved,, crushed
1 tsp ground cumin
1 tsp chilli flakes
1 tsp ground coriander powder
1 cup (175 gm) split red lentils
400 gm tomatoes, chopped
2 tsp tomato puree
1 bay leaf
Salt to taste
Yogurt and coriander for garnish
1. Heat the oil in a sauce pan. Add the onion and cook over a low heat for about 8 minutes or until they begin to soften. Stir in the carrot and the bell pepper and cook for about 2-3 minutes. Add the tomatoes and cook for another 4 minutes
2. Add the lentils, stock, tomato puree, bay leaf and salt. Bring to a boil, reduce the heat and cook it covered for another 25-30 minutes until the lentil and the vegetables soften. Remove the bay leaf and puree the mixture with a hand blender.
3. Keep the pureed mixture on the gas and bring it to a boil. The consistency of the soup should be thick.
4. Garnish with Coriander and Yogurt.