Red Lentil Tomato Soup with Yogurt

What you need

Ingredients

Measured for 4 servings.

• 320 gRed Lentils, dry
• 600 gTomato Passata
• 200 gOnion
• 320 gCarrot
• 400 gGreek Yogurt 2%
• 20 gOlive Oil
• 8 gPaprika

Make it

Method

1. 01

   Weigh and prepare all ingredients for Red Lentil Tomato Soup with Yogurt: 320 g Red Lentils, dry, 600 g Tomato Passata, 200 g Onion, 320 g Carrot, 400 g Greek Yogurt 2%, 20 g Olive Oil, 8 g Paprika. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Rinse the dry red lentils under cool running water until the water is mostly clear. Dice onion and carrot small so they soften in the same time as the lentils.

3. 03

   Heat the measured oil in a saucepan, soften onion and carrot for 4–5 minutes, then stir in paprika for 20–30 seconds.

4. 04

   Add passata, lentils and enough water to cover generously. Simmer gently for 20–25 minutes, stirring from the bottom, until the lentils have broken down and the soup is creamy.

5. 05

   Adjust thickness with hot water if needed. Remove from the strongest heat and spoon the measured yogurt onto each serving rather than boiling it into the soup.

6. 06

   Divide into 4 bowls and serve hot.

7. 07

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.