Fresh Tomato and Black Quinoa Soup from The Quinoa Cookbook by Penny Doyle

Ingredients

• 30 ml/2 tbsp vegetable oil
• 1 medium onion, roughly chopped
• 3 cloves garlic, crushed
• 10 ml/2 tsp harissa (chilli sauce)
• 12 plum tomatoes (about 675 g/1½ lb), roughly chopped
• 175 g/6 oz/1 cup black quinoa
• 30 ml/2 tbsp sun-dried tomatoes, roughly chopped
• 175 g/6 oz/¾ cup red lentils
• salt and ground black pepper
• 1.75 litres/3 pints/7½ cups vegetable stock
• 5 ml/1 tsp harissa
• 30 ml/2 tbsp natural (plain) yogurt
• 1 sun-dried tomato, finely chopped
• warmed crusty bread