Lentil Yoghurt Soup

It is ridiculously freezing cold tonight in Canberra, which can only mean one thing - soup for dinner! I decided to try a soup I hadn't made before and was inspired by a recipe in Donna Hay's "Modern Classics" and here is my take on it:

• 2 brown onions, roughly diced
• 1 1/2 cups red lentils, rinsed
• 1 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• zest of one lemon
• 1 tbsp olive oil
• 3 leaves silver beet, thinly sliced
• 1/2 cup natural yoghurt
• squeeze lemon juice
• 4 cups vegetable stock
• salt and pepper to taster

To Cook ~

• Saute oil, onion and spices for about 6 minutes
• Stir through lemon zest and lentils, making sure the lentils are well coated in onion and spices
• Add vegetable stock and bring to the boil
• Reduce heat and simmer for about 15-20 mins, until lentils are nearly cooked
• Add silver beet and stir through, allowing to wilt, lentils should now be perfect
• Add lemon juice to yoghurt
• Add salt and pepper to soup if needed
• Serve soup with yoghurt on top and lebanese bread on the side