Ingredients:

1 tbsp olive oil
1 large carrot, diced
2 celery sticks, diced
250g white potatoes, peeled and diced
1 garlic clove, crushed
3 tomatoes, roughly chopped
250g lentilles, rinsed
500ml vegetable stock
4 tbsp low-fat natural yogurt
1 tbsp chopped parsley

Method:

1. Heat the oil in a large saucepan over a medium heat. Add the carrot, celery and potatoes, and cook, stirring, for around 15 mins . Add the garlic and cook for a further 1 min.
2. Stir in the tomatoes and lentils. Add the vegetable stock and 500ml hot water and bring to the boil, then cover and simmer for 25-30 mins until the lentils are just tender.
3. Transfer a large ladleful of the lentils to a large jug or bowl and use a hand blender to blitz until smooth. Pour back into the pan and season to taste. Place into bowls and add a spoonful of yoghurt.