Ingredients

Method

• 2 cups brown lentils
• 1 onion, roughly chopped
• 2 sticks celery, roughly chopped
• A handful of parsley, roughly chopped, plus extra to garnish
• 2 cloves garlic, chopped
• 1 x 400 g can chopped Italian tomatoes
• 4 cups vegetable stock
• Sea salt and freshly ground black pepper
• Ready-to-Eat falafels, for serving
• Thick plain yoghurt, for serving

Method

Ingredients

Rinse and drain the lentils, then turn into a suitable saucepan. Blend the chopped onion, celery, parsley and garlic with the tomato.
Pour into the saucepan, add the stock and simmer, partially covered, for 40 minutes, or until the lentils are very tender.
Season to taste and blend roughly to produce a textured soup – if it seems too thick, thin it down with stock.
Heat the falafels according to packet instructions then serve with the soup, a few spoonfuls of yoghurt and a sprinkling of parsley.

Cook’s notes: For a quicker soup, use red lentils, and, for a richer topping, substitute plain yoghurt with Greek yoghurt.