Tomato, Lentil & Freekeh Soup

Serves 6-8

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Ingredients

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1 brown onion - diced

• pinch chilli powder

• 3 tablespoons tomato paste

• 1 x 400 gram tin crushed tomatoes

• 200 grams red lentils

• 150 grams freekeh

• 2 litres (8 cups) chicken or vegetable stock

• 2 tablespoons natural greek yoghurt

• 2 tablespoons finely chopped mint

• chilli flakes - optional for garnish

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Method

1. Heat the oil, onion and salt in a large saucepan stirring until onion has a translucent appearance

2. Add the lentils, freekeh, chilli powder, stock, tinned tomatoes and tomato paste and bring to the boil

3. Turn the heat down so that the soup is at a slow simmer and cook 45-50 minutes, stirring occassionally until the lentils and freekeh are tender

4. Serve the soup garnished with a spoon of yoghurt, a scattering of mint leaves and a sprinkle of chilli flakes