Tomato and lentil soup, with room for a spoon of yogurt
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Red lentils are useful when you want a soup with substance but no blender. They soften into the tomatoes, leaving a little texture rather than a perfectly polished surface. A spoon of cool yogurt brings the temperature and flavour into focus.
For 3 bowls, use 1 diced onion, 1 tablespoon olive oil, 1 sliced garlic clove, ½ teaspoon cumin, 120g rinsed dried red lentils, 1 × 400g tin chopped tomatoes and 700ml low-salt vegetable stock. Have 3 tablespoons plain yogurt and a little parsley ready to finish. Check stock allergens; yogurt contains milk.
Soften onion in the oil over medium-low heat for 8 minutes. Stir in garlic and cumin for 30 seconds. Add lentils, tomatoes and stock, bring to a simmer and cook gently for 20–25 minutes, stirring occasionally, until the lentils are completely tender. Follow a longer cooking time if the lentil packet specifies one.
Add water if the soup becomes thicker than you like. Taste before adding salt, then divide between bowls and finish with yogurt and parsley. Allow about 40 minutes. A little lemon juice at the table is useful if the tomatoes taste flat. Cool leftovers promptly and refrigerate within 2 hours; use within 48 hours, reheating once until steaming hot.