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Middle Eastern-spiced spinach and lentil soup with garlic yogurt

delicious. magazine
  • minutes
  • Serves 6

INGREDIENTS

1

Carrot, large

1 tsp

Chilli flakes

3

Garlic cloves

2

Garlic cloves, small

1

Lemon

1

Onion, large

250 g

Red lentils

400 g

Spinach

3

Vine-ripened tomatoes

1 1/2 l

vegetable stock

1 tbsp

Tomato puree

2 tsp

Paprika, sweet

2 tbsp

Olive oil

1 tbsp

Olive oil, extra-virgin

2 tsp

Cumin seeds, ground

100 g

Natural or greek yogurt

Ingredient ending