Red lentil soup
Ingredients
- 100 g red lentils, rinsed and drained
- 2 small shallots, finely diced
- 1 clove garlic, finely diced
- 1 tsp cumin seeds
- 50 ml white wine
- salt and white pepper
- 400 g tinned chopped tomatoes
- 200 ml chicken stock
- olive oil
- 50 g Greek-style yogurt
- 50 g crème fraiche
- salt
Method
- Dry roast cumin seeds in saucepan until fragrant. Add olive oil, shallot and garlic, sweat until softened. Add wine and reduce liquid. Season with salt and white pepper. Add lentils, stock and chopped tomatoes. Continue to cook over medium heat for about 30 minutes. Puree mixture and pass through a sieve with the back of a spoon. Return to saucepan and adjust thickness as desired. Mix yogurt and crème fraiche, season with a little salt. Add a generous dollop of yogurt / crème fraiche mixture to each serving.