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Red Lentil Soup with Yogurt

ingredients

serves 4
25 g (1 oz) 2 tbsp butter
1 onion, chopped finely
1 celery stick, chopped finely
1 large carrot, grated
1 dried bay leaf
225 g (8 oz) 1 cup red lentils
1.2 litres (2 pints) 5 cups hot vegetable or chicken stock
2 tbsp chopped fresh coriander (cilantro)
4 tbsp low-fat natural (unsweetened) yogurt
salt and pepper
fresh coriander (cilantro) sprigs, to garnish

method

1. Place the butter, onion and celery in a large bowl. Cover and cook on HIGH power for 3 minutes.

2. Add the carrot, bay leaf and lentils. Pour over the stock. Cover and cook on HIGH power for 15 minutes, stirring halfway through.

3. Remove from the microwave oven and stand, covered, for 5 minutes.

4. Remove the bay leaf, then blend in batches in a food processor, until smooth. Alternatively, press the soup through a sieve (strainer).

5. Pour into a clean bowl. Season with salt and pepper to taste and stir in the coriander (cilantro). Cover and cook on HIGH power for 4 - 5 minutes until piping hot.

6. Serve in warmed bowls. Stir 1 tablespoon of yogurt into each serving and garnish with sprigs of fresh coriander (cilantro).

For an extra creamy soup try adding low-fat creme fraiche or soured cream instead of yogurt.

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