Spicy red lentil & tomato soup (Guardian)

• Knob of butter
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 gloves garlic, sliced
• 1/s tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 ltr vegetable stock
• 300g red lentils
• 400g tin chopped tomatoes

1. Put medium saucepan on medium heat. Add butter and oil.
2. Once butter has melted add onion, garlic, coriander and cumin seeds. Fry, without colouring, for 5 min.
3. Add stock and lentils. Cover and simmer for 10 min.
4. Add tomatoes. Cook for 15 min, until lentils are tender.
5. Puree and season to taste.

Serves 4. Serve with natural yoghurt and roughly cut fresh coriander onto each serving.

Can add bacon for an extra flavour.