Categories: Soup

Ingredients

• 2 Carrots
• 4 cups Chicken Stock
• 1 cup Red Lentils
• 2 tablespoons Olive Oil
• 1 medium Brown Onion
• 1 clove Garlic, chopped
• 1 finely sliced Leek
• 2 tablespoons of Continental Parsley
• 2 tablespoons of fresh Coriander
• Salt and Black Pepper
• 200 g Natural Yoghurt

Directions

1. Wash lentils.

2. Combine and cook in oil, the onions, garlic, leek and carrots, stirring occasionally.

3. Add lentils, stirring for one minute and add stock and bring to boil.

4. Simmer for 20-30 minutes uncovered. Ad herbs druing cooking.

5. Serve with a dollop of yoghurt and extra fresh coriander.

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