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  • Lentil Soup With Spicy Yogurt Topping

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    Lentil Soup With Spicy Yogurt Topping
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Extra virgin olive oil
    • 2 lrg Onions, coarsely minced
    • 8 x Carrots, cut into 1/2-inch Thick slices
    • 2 can (13-3/4 ounce. ea.) chicken Broth
    • 1 pkt (1 lb.) dry lentils, Washed and picked over
    • 2 tsp Grnd cumin
    • 2 tsp Salt
    • 1 tsp Dry oregano
    • 1/4 tsp Grnd black pepper
    • 2 x Bay leaves
    • 2 sm Jalapeno peppers, seeded and Minced Spicy Yogurt Topping (recipe Follows)

    Directions

    1. 1. Heat oil in Dutch oven. Add in onion and carrot; saute/fry' for 10 min or possibly till onions are slightly softened.
    2. 2. Add in water to broth to make 8 c.. Add in to pot along with lentils, cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming occasionally. Reduce heat to low; cover; simmer 45 min. Throw away bay leaves.
    3. 3. Meanwhile, prepare Spicy Yogurt Topping.
    4. 4. Puree 1 c. soup mix in food processor or possibly blender. Return to pot.
    5. Stir in jalapeno pepper. If soup is too thick, stir in additional chicken broth, if you like.
    6. 5. Remove mix from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping.
    7. Spicy Yogurt Topping: Combine 1 container (8 ounce.) plain low-fat yogurt, 2 Tablespoons minced fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t grnd red pepper and 1/8 t salt. Chill for up to 1 week.

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