Red lentils readily absorb the flavours of the bouquet garni and clove-studded onion in this economical and easily made winter warmer.
ingredients
serves 4
2 1/2 pints water
1 1/2 cups red lentils, cleaned and washed
1 carrot, peeled and chopped
1 large onion, peeled and studded with 2 cloves
1 clove garlic, peeled
1 bouquet garni
1 level tablespoon chopped fresh basil
4 level tablespoons low-fat natural yoghurt
method
1. Pour the water into a large saucepan, add the lentils, carrot, onion, garlic and bouquet garni, and bring to the boil. Reduce the heat, cover, and cook gently for about 45 minutes, until the lentils have softened. Take off the heat, discard the bouquet garni and discard the cloves from the onion.
2. Pass the soup through a food mill, or let it cool for a few minutes and then blend in a food processor. If the soup is too thick, add a little more water.
3. Reheat the soup and pour into warmed bowls. Sprinkle with the basil and serve with a tablespoon of yoghurt to swirl on each bowl.
Serve the soup piping hot with thick slices of crusty whole wheat bread.
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