Creamy red lentil soup

1 onion, chopped
I garlic clove, crushed
2 celery stalks, chopped
2 carrots, chopped
2 tsps chopped fresh thyme
1 tsp ground cumin
175g dried red lentils
2 vegetable stock cubes dissolved in 1.2 litres of water
200ml passata
freshly ground black pepper
2 tbsp virtually fat free fromage frais
1 tbsp chopped fresh parsley to garnish

Dry fry the onion in a large non stick pan until soft.
Add the remaining ingredients except the fromage frais and parsley and bring to the boil. Reduce the heat and simmer gently for 25 mins until the lentils are soft.
Allow to cool slightly before liquidising - thin with additional veg stock or water if required.
Just before serving stir in the fromage frais and season to taste with black pepper. Spoon into bowls and garnish with the parsley.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHERRY210.