Lentil soup with caraway and minted yoghurt

What else to eat on the first day of the year, but a fragrant lentil soup to bring you good luck? For best results, eat it while standing on you right foot on top of a stool and holding a piece of gold in your hand. Wearing a bright red piece of clothing is an absolute must. When you are done with the soup proceed immediately to eat 12 grapes or raisins.  Superstitious, me? Absolutely not – it is just my brain doing its job.

Lentil soup with caraway and minted yoghurt (adapted from Hugh Fearnley-Whittingstall ‘s River Cottage Everyday)

Ingredients

• 2 tablespoons of olive oil
• 2 onions roughly chopped
• 2 carrots roughly chopped
• 2 teaspoons coriander seeds
• 2 teaspoons caraway seeds
• 2 garlic cloves crushed
• 350g red lentils
• 2 liters of water or vegetable stock
• 5 tablespoons of yoghurt
• 2 tablespoons of finely chopped mint

Method

1. Heat the oil in a  saucepan, until it is pipping hot. Then add  the onions and carrots, and season with salt and pepper to taste. Cover the pan with a lid and let the vegetables sweat until they have soften, stirring occasionally

2. In the meanwhile, toast the coriander and caraway seed in a small frying pan. Grind them a fine powder using a mortar or a grinder (it is not strictly necessary to do this, but it will help to get a more fragrant soup).

3. Once the vegetables are soft,  add the ground spices and the garlic and let them fry fir a couple of minutes.

4. Add the lentils and mix well, until the lentils are covered with olive oil.

5. Pour the stock in the lentils and bring to a boil. Then reduce heat to medium-low, cover with a lid and let it simmer, stirring occasionally, until lentils are soft (about  15–20 minutes).

6. With a hand held mixer, purée until smooth. Add more water or stock if too thick.

7. Put the pan back in the stove and season to taste with salt and pepper. If necessary add the remaining spices. Let it simmer gently for about 5 min more.

8. To finish, whisk  yoghurt and the mint. Put a dollop on top of the soup in each serving bowl