1 tbsp sunflower oil
1 onion, finely chopped
1 - 2 garlic cloves, crushed
1 inch piece fresh root ginger, peeled and finely chopped
1 tsp cumin seeds, crushed
1 pound ripe tomatoes, peeled, seeded and chopped
1/2 cup red split lentils
5 cups vegetable or chicken stock
1 tbsp tomato puree
salt and black pepper
low fat natural yogurt and chopped
fresh parsley, to garnish (optional)
1. Heat the sunflower oil in a large heavy-based saucepan and cook the chopped onion gently for 5 minutes until softened.
2. Stir in the garlic, ginger and cumin, followed by the tomatoes and lentils. Cook over a low heat for a further 3 - 4 minutes.
3. Stir in the stock and tomato puree. Bring to the boil, then lower the heat and simmer gently for about 30 minutes until the lentils are soft. Season to taste with salt and pepper.
4. Puree the soup in a blender or food processor. Return to the clean pan and reheat gently. Serve in heated bowls. If liked, garnish each portion with a swirl of yogurt and a little chopped parsley.