Fast winter soup

Ingredients (serves 2)
* 1 tbs olive oil
* 1 onion, chopped
* 1 long red chilli, seeds removed, finely chopped
* 1 celery stalk, chopped
* 1 carrot, chopped
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 cup red lentils, rinsed, drained
* 1L (4 cups) chicken or vegetable stock
* Low-fat natural yoghurt, to serve


Method
1. Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.
2. Add cumin and coriander and cook, stirring, for a further minute.
3. Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.
4. Season with salt and pepper. Serve in bowls with a dollop of yoghurt.

Source
delicious. - Page 147
Recipe by Chrissy Freer