for 4 people

Soup

2 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
2 tbsp	tomato puree
170 g	red lentils
1 tin	chopped tomatoes (approx. 400 g)
½ tbsp	sugar
1	bay leaf
1 litre	water
2	peppermint teabags, cut open
1 tsp	hot paprika
1 ½ tsp	salt

Serve

180 g	plain yoghurt
1	organic lemon, cut into wedges

How it's done

Soup

Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins. Add the tomato puree and lentils, cook for approx. 1 min. Add the tomatoes, sugar and bay leaf, pour in the water, bring to the boil. Reduce the heat, cover the lentils and simmer for approx. 15 mins. until soft, stirring occasionally. Add the mint tea and paprika, puree, season with salt.

Serve

Plate up the soup with yoghurt, serve with the lemon wedges.

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