Green Lentil, Lime and Coriander Soup

• Heat the oil in a large pan, add the carrot, celery, onion and garlic and cook for 5 minutes.
• Next, add the red lentils, tomato puree, boiling water and crumbled stock cube and bring to the boil.
• Turn down the heat and simmer gently until all the vegetables and red lentils are well cooked - about 30 minutes.
• Meanwhile, place the green lentils in a saucepan and cover them with cold water. Bring to a boil, simmer until just cooked, not falling to pieces. Once cooked, refresh the lentils under cold water.
• When the soup is cooked, transfer it in batches to a food processor or liquidiser and process until you have a nice smooth puree.
• Return the soup to a clean pan. You may need to add a little boiling water if it is too thick. Check the seasoning, then add the lime juice and stir well.

To Serve

• Place the cooked green lentils in 4 bowls. Top with the hot soup, a little fresh coriander and a blob of yoghurt swirled in at the last moment.
• A little olive oil drizzled over is also a nice touch