1 tbsp olive oil
3 red onions, thinly sliced
2 tbsp sherry vinegar
½ tsp cumin seeds
2 bay leaves
1 tbsp chopped fresh rosemary
½ tsp smoked paprika
150g puy lentils, rinsed
1 small leek, thinly sliced and rinsed
1 parsnip, diced
1 litre vegetable stock
½ head broccoli, finely chopped
2 zucchini, sliced
1 cup fresh parsley leaves
100g thick Greek-style yoghurt
½ cup fresh mint leaves, torn
Heat oil in a medium saucepan over medium heat. Add onions and cook for 10 minutes. Transfer half the onions to a bowl. Add vinegar and cumin to remaining onions. Cook over high heat, stirring, for 2 minutes or until vinegar has evaporated. Transfer to a second bowl.
Return the unseasoned onions to the pan over medium heat. Add bay leaves, rosemary, paprika, lentils, leek, parsnip and stock. Bring to the boil then reduce heat and simmer, covered, for 15-20 minutes or until the lentils are just cooked. Add broccoli and zucchini. Cook for a further 2 minutes, then stir through parsley. Season with salt and pepper.
Remove bay leaves. Ladle soup into serving bowls. Top with sherried onions and yoghurt. Serve sprinkled with mint.
