Persian Lentil Soup with Tahini, Beetroot & Mint

Ingredients

• 80 ml olive oil (1/3 cup)
• 1 Spanish onion, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet paprika
• ½ tsp hot paprika
• Pinch of ground cinnamon
• 150 gm canned chopped tomatoes
• 1 1/2 litres vegetable or chicken stock
• 300 gm Persian red lentils (see note)
• ½ cup (loosely packed) mint
• Finely grated rind and juice of 1 lemon
• 2 beetroot, peeled and thinly sliced on a mandolin
• Poached eggs (optional), to serve
• Garlic tahini
• 100 gm hulled tahini
• 80 gm thick natural yoghurt
• 1 garlic clove, finely chopped
• Juice of 1 lemon