Print pagePDF pageEmail page

I know it’s summer in the northern hemisphere, but it’s winter here in Australia. Allyson made this wonderfully warming and delicious soup for dinner last week. It’s from Donna Hay.

1 tablespoon olive oil
2 brown onions, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander (cilantro)
1 ½ cups red lentils
3 cups vegetable stock
4 cups water
1 tablespoon finely grated lemon rind
300 grams (10oz) roughly chopped spinach
sea salt and cracked pepper
1 cup plain thick yogurt
2 tablespoons fresh cilantro (coriander) chopped

Heat a large saucepan over medium-high heat. Add the oil, onion, cumin, and ground coriander and cook for 6 minutes or until the onion is well browned. Add the lentils, stock, water, and lemon rind and bring to the boil. Cover and allow to simmer for 15 minutes or until the lentils are soft. Stir through the spinach. To serve stir through the salt and pepper, then ladle soup into bowls or mugs. Combine 1 cup thick, plain yoghurt and 2 tablespoons chopped cilantro (coriander) and spoon on if desired.  Serves 4.