Ingreds:
1 T Olive oil
2 brown onions, finely chopped
1 t ground cummin
1 t ground coriander
1 1/2 cup red lentils
3 c vegtable stock
4 c water
1 T finely grated lemon rind
300 g English spinach
s&P
corrinader
1 c thick plain yoghurt
Heat oil. Fry onion, cumin, coriander for 6 mins until onion browns.
add lentils, stock, water, lemon rind
boil then cover and simmer 15 mins until lentils soft.
stir spinach thorugh the soup.
combine 1 c yoghurt with 2 t fresh corriander.
serve soup with dollop of yoghurt
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