Ingredients
Method
Lentil and garlic soup with yoghurt
1.Heat oil in large saucepan. Add garlic and thyme. Cook, stirring, until garlic softens. Stir in lentils, then add stock and water; bring to the boil. Reduce heat. Simmer, covered, about 35 minutes, or until lentils soften.
2.Meanwhile, make the minted yoghurt: in a small bowl, combine all ingredients.
3.Using a food processor or blendor, process the soup, in batches, until pureed. Return to pan. Add watercress to soup; cook, stirring, until wilted. Serve soup with minted yoghurt.
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