Lentil and garlic soup
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.