Heat the olive oil in a large pan.
Add the onions and fry for 5 mins until
softened. Tip in the remaining veg and
cook for another 5 mins, adding the
chilli and cumin for final 2 mins.
Add the lentils and stock to the pan.
Bring to the boil, then lower heat and
simmer for 25 mins until veg are tender
and lentils are soft. Blitz until smooth
with the milk and a little extra water
or stock, if necessary. Season, then
reheat until piping hot.
Ladle into bowls and serve with a
dollop of Greek yogurt and a sprinkle
of chopped coriander.