Red Lentil & Tomato Soup with Yoghurt

Ingredients

• 250 g red lentils, rinsed
• 400 g tinned chopped tomatoes
• 2 carrots, diced
• 1 onion, 2 garlic cloves
• 2 tbsp olive oil
• 1 tsp ground cumin, 1/2 tsp paprika
• 1 litre vegetable stock
• 150 g plain yoghurt
• 1 lemon, salt, pepper

Instructions

1. 1Soften onion and carrot in the olive oil for 8 minutes.
2. 2Add garlic and spices, then lentils, tomatoes and stock.
3. 3Simmer for 20 minutes, until the lentils have collapsed.
4. 4Blend until smooth, or leave rustic if you prefer.
5. 5Season with lemon juice and salt, and serve with yoghurt on top.

Simple swaps

• Use oat yoghurt for a lactose-free version.
• A handful of spinach can be stirred in at the end.

Why it fits your focus

Red lentils provide plant protein and fibre, tomatoes contribute vitamin C and lycopene, and yoghurt adds protein and calcium.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.