This spicy lentil soup is a tasty winter warmer.

Serves 4

Preparation Time: 15 minutes

Cooking Time: 6 hours in a slow cooker (can also be made in a large pan)

What You’ll Need:

• 100g dried red lentils
• 1 litre chicken stock
• 400g tin chopped tomatoes
• 2 dried bay leaves
• 3 cloves garlic, crushed
• 100g mild curry paste
• 2 small carrots, peeled and coarsely chopped
• 1 stalk celery, trimmed and thinly sliced
• 2 medium potatoes, peeled and coarsely chopped
• 140g Greek yoghurt
• Freshly ground black pepper
• 6 tbsp finely chopped fresh coriander

What To Do:

1. Rinse the lentils under cold water until the water runs clear; drain.
2. Combine the lentils, stock, tomatoes, bay leaves, garlic, curry paste, carrot, celery and potato in a 4.5 litre slow cooker. Cover and cook on low for 6 hours. Season to taste.
3. Divide into bowls. Top with the Greek yogurt and sprinkle with the black pepper and coriander.

Recipe from Lakeland.