Red Lentil Soup

Bahan-bahan (4 porsi)

• 1 cup (200g) red lentils
• 3 tablespoons (42g) extra virgin olive oil, (plus more for finishing)
• 1 large yellow onion, (diced (~ 2 cups / 300g once diced))
• Diamond Crystal kosher salt
• 4 cloves garlic, (chopped)
• 1 tablespoon (10g) freshly grated/minced ginger
• ½ serrano or jalapeño pepper, (finely chopped (optional, see Note 1))
• 2 tablespoons (30g) tomato paste
• 1 tablespoon ras el hanout ((see Note 2))
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 medium (~ 20 oz / 570g total) sweet potatoes,
• 4 cups (960 mL) low-sodium vegetable broth ((see Note 4))
• 1 cup (240 mL) water
• 1 bay leaf
• Freshly cracked black pepper
• Several squeezes of fresh lemon juice
• 1 handful (~12g) cilantro leaves and tender stems, (chopped)
• 1 small handful (~5g) fresh mint leaves, (chopped or torn with hands)
• ~ ½ cup (120g) creamy coconut yogurt ((see Note 5))
• Flatbread to serve 4 ((optional))