Red lentil and lime soup

1 Pour the olive oil into a large pan. Add the onion and saute over a medium heat for five minutes. Add the cumin and stir for a few seconds, until fragrant. Add the lentils, carrots, tomatoes, two jalapenos and stock. Simmer for 15-20 minutes until the lentils are soft.

2 Blitz with a stick blender until smooth. Add a little more water or stock if it's too thick for your liking. Stir through the lime juice. Taste for seasoning. Serve with a dollop of yogurt, chopped jalapenos and the lime zest.