Red lentil soup with garlic labneh

Red lentils are probably the quickest lentils to cook, and with a similar colour palette to carrots and tomatoes, they blend right in! I prefer my soup to be thick and, rather than blending the lentils with the vegetables, I add whole cooked lentils to the soup to give it that variation of texture, something you can almost bite into. The addition of garlic labneh and toasted hazelnuts makes it a more elaborate soup, perfect for dinner parties.