Table of Contents

Ingredients

• 4 cups red lentils
• 2 Tblspn olive oil
• 2 carrots, diced finely
• 1 onion, diced finely
• 2 cloves garlic, chopped finely
• 1 tspn paprika
• 1 tspn cumin
• 1.5 tspn sweet paprika
• 1 tsp. tumeric shopping list
• 1 Tblspn tomato paste (or use home-made tomato paste)
• 8 cups vegetable stock or chicken stock
• finely grated rind of half a lemon
• sea salt and freshly ground pepper
• thick thick yoghurt (or use Greek yoghurt, creme fraiche, cream or feta) shopping list herbs of choice, chopped finely

The Fun Part

1. Sauté the carrot, onion and garlic in the oil over a low heat for 3 or 4 minutes.
2. Add the paprika, sweet paprika and cumin,
3. continue to cook over low heat for 6 - 8 minutes or until the vegetables begin to soften.
4. Stir in the tomato paste and cook for another minute or two.
5. Add the lentils and stock and bring to the boil.
6. Cook for 20 - 30 minutes, until the lentils are mushy and the vegetables cooked.
7. Stir from time to time.
8. Beat the yoghurt with the herbs, or cut the feta into cubes and roll in the herbs.
9. Serve the soup with feta cubes or a large dollop of thick thick yoghurt.

Notes