Lentils and Coriander Soup

Ingredient

• 15 ml (1 tbsp) of olive oil
• 2 onions, chopped
• 3 garlic cloves, chopped
• 5 ml (1 tsp) of ground cumin
• 15 ml (1 tbsp) of fresh ginger, grated
• 1 tin 796 ml (28 oz) of diced tomatoes
• 1,5 L (6 cups) of vegetable or chicken broth
• 250 ml (1 cup) of lentils
• 1 bunch coriander, coarsely chopped
• To taste salt and pepper
• A few drops of Tabasco sauce

Directions

1. Heat the oil in a large saucepan. Add the onions and garlic, stir and add cumin and ginger. Cook until onions are soft.
2. Add the diced tomatoes, the broth, the lentils, salt and pepper and cook about 15 minutes or until lentils are done.
3. Add one half of the coriander bunch and cook another 3 minutes. Serve with a garnish of yogurt and remaining coriander.