Cream of red lentil soup with yogurt and coriander

Very tasty

Preparation steps

Place the lentils in a thick strainer and rinse well under running water.
Put about 1 liter of slightly salted water to boil.
Chop the celery, carrots, onions and garlic (not too finely) and sauté in olive oil for about 5 minutes.
Add the lentils and concentrated tomatoes, pour boiling water over them and cook over low heat until the lentils soften (about 20 minutes).
Mix everything in a blender or stick mixer, add salt as needed and mix in the lemon juice.
Arrange the warm soup in four plates and add a large spoonful of yogurt, chopped coriander leaf and freshly ground pepper to each.

Ingredients

150 gred lenses
2 stackscelery
1carrot
1 headred onion
2 cherriesgarlic
2 tbsplemon juice
1 tsptomato concentrate
4 tbspextra virgin olive oil
3 tbspchopped coriander leaf (or 2 tablespoons chopped parsley leaf mixed with a teaspoon of ground coriander seeds
4 tablespoonsthick yogurt (eg Greek)
salt and pepper

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