Tomato & lentil soup

1. Heat the coconut oil in a large frying pan.
Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened.
Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes.
In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes.
Serve with Greek yoghurt on top.