2 tbsp oil
1 red onion, chopped
1 tsp each ground coriander and ground cumin
2 garlic cloves, crushed
a pinch of dried chilli flakes
400ml/14fl oz/1⅔ cups hot vegetable stock
2 x 400g/14oz cans brown or green lentils, drained and rinsed
1 x 400g/14oz can chopped tomatoes
salt and ground black pepper
4 tbsp chopped fresh parsley
4 tbsp natural yogurt
1 Heat the oil in a pan and cook the onion over a low heat, stirring often, for 5 minutes. Stir in the coriander and cumin.
2 Add the garlic, chilli flakes and hot stock. Cover the pan and simmer for 10 minutes. Remove the lid and continue simmering until the onions are very tender and most of the liquid has been absorbed.
3 Stir in the lentils and canned tomatoes and season with salt and pepper. Simmer, uncovered, for 15 minutes or until thickened. Remove from the heat.
4 Ladle into four warm shallow bowls. Sprinkle with parsley and top with a spoonful of natural yogurt.