1/2 Red Chilli (De-seeded - or dried chilli flakes to taste)
50g Dried red lentils
1 Carrot (Peeled and chopped)
1l Chicken or vegetable stock (I use Knorr touch of taste chicken stock made up with 1.5 teaspoons)
1 teaspoon Sunflower oil
1 heaped teaspoon Low fat yoghurt or creme fraiche
1 stick Celery (Chopped)
Put the oil in a large heavy bottomed pan on a medium heat and soften the onion, carrot, celery if using and chilli for 8-10 minutes
Pour in the stock and tomatoes and add the lentils
Cook for at least 25 minutes on the hob till the lentils are soft and the mixture has reduced down a little. Check and adjust seasoning, adding salt and pepper as required. If you do not want the soup to get any hotter, remover the chilli at this stage.
Blitz the soup with a wand mixer till nearly smooth
Serve with a dollop of low fat yoghurt or creme fraiche, or if you prefer with a scattering of crunchy croutons.
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