Lamb Lentil and Chilli Soup
Ingredients
- 1tbsp vegetable oil
- 350 g (12oz) lamb neck fillet, cut into small cubes
- 1 onion, finely chopped
- 2 medium carrots, finely chopped
- 1 celery stick, finely chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 300 g (11oz) yellow split peas
- 1 L (2¼ pint) vegetable stock
- 1 bay leaf to serve
- 2 tbsp. natural yogurt
- 1 red chilli, deseeded and sliced into rings
- Small handful fresh parsley or coriander leaves, chopped
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