Step 1

Heat the olive oil in a large saucepan over medium heat, add the onion, chilli, celery and carrot and cook for 2-3 minutes.

Step 2

Add cumin and coriander and cook, stirring, for a further minute.

Step 3

Add the red lentils and chicken or vegetable stock, bring to boil and simmer for 8-10 minutes or until lentils are tender.

Step 4

Season with salt and pepper. Serve in bowls with a dollop of yoghurt.