This soup is from the February Waitrose food magazine and is a fabulous quick to make, satisfying supper dish.
- 1 onion, finely chopped
- 11/2 tbsp olive oil, plus a little extra for drizzling
- 2 tsp Baharat spice mix (a pinch of ground cinnamon, cloves, cumin and nutmeg mix together )
- 1 tsp chilli flakes
- 2 tsp ground cumin
- 3 garlic cloves, finely chopped
- 350g dried red lentils
- 400g chopped tomatoes
- 2 fresh bay leaves
- 1 lemon, juiced
- 6 tbsp natural yoghurt
- 1 pack of dill leaves chopped
- Heat the oil, add the onion and cook gently for 10 minutes or until soft. Add the spice mix, chilli flakes, garlic and cumin and fry for 2 minutes. Then add the lentils, tomatoes, bay leaves and 1.80 litres of water. Bring to boil, then gently simmer until the lentils have swelled and softened. It will take about 30 minutes.
- When the lentils are softened, season with salt and pepper, take off the heat and add the juice of 1 lemon.
- Spoon into warm bowls, remove the bay leaves, add a spoon of yoghurt, and sprinkle with fresh chopped dill and a drizzle of olive oil. Serve with warm rolls.