App onlyEasy yogurt flatbreads.
Flatbreads are a handy storecupboard staple, but nothing beats soft and fluffy homemade versions. John Torode's yogurt flatbreads are perfect with a meze mix
Tomato and lentil soup with sizzled onions and tahini yogurt
Serves 4
Easy
Prep:
Cook:
Tuck into this soup that's like a hug in a bowl, packed with earthy flavours. Don’t skip the onions and tahini yogurt – they balance everything beautifully
Skip to ingredients
- 4 tbsp olive or rapeseed oil
- 2 large onions1 chopped, 1 thinly sliced
- 1 large carrotfinely chopped
- 4 garlic cloves
- 2 large bay leaves
- 1 cinnamon stick
- ½ tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp fennel seeds
- 1 tsp sumacplus a pinch to serve
- 1 tbsp ground cumin
- 1 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 200g dried green lentils
- 1 vegetable or chicken stock cube
- 2 tsp sugar
- 1 lemonzested and juiced
- 100g thick natural yogurtor labneh
- 1 tbsp tahini
- 1 tsp honey
- small bunch of corianderleaves picked, stalks finely chopped
- drizzle of extra virgin olive oil
Nutrition: Per serving
- kcal397
- fat16g
- saturates3g
- carbs41g
- sugars22g
- fibre12ghigh
- protein16g
- salt0.87g
Method
step 1
Heat 2 tbsp of the oil in a large saucepan over a low-medium heat and cook the chopped onion and carrot with a pinch of salt for 8-10 mins until the veg has softened and the onion is translucent. Stir in the garlic, bay leaves, cinnamon stick, turmeric, ginger, fennel seeds, sumac, cumin and tomato purée, letting the spices sizzle for a few minutes. Add the tomatoes and lentils, then crumble in the stock cube. Fill one of the tomato cans with water three times, and add this, too (about 1.2 litres).
step 2
Partially cover the pan with a lid and cook for 30 mins until the lentils are soft but retain some bite. Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the sliced onion until deep golden brown and crispy, about 15 mins.
step 3
When the soup is cooked, adjust the thickness to your liking, adding a splash more water or boiling longer to reduce slightly. Season well with the sugar, some salt, plenty of black pepper and the lemon juice. If you’re freezing the soup, stir in the sizzled onions; otherwise, save them for topping. Once cool, will keep frozen for up to three months. Defrost in the fridge overnight, then reheat thoroughly.
step 4
Combine the yogurt, tahini, lemon zest, honey and a pinch of salt. Stir in a splash of cold water to loosen to the consistency of double cream.
step 5
Stir most of the coriander into the soup, reserving a few leaves. Ladle the soup into bowls, then top with a drizzle of the tahini yogurt, the sizzled onions, coriander leaves and a pinch of sumac. Drizzle with extra virgin olive oil to serve.
