Lentil Soup With Minted Yogurt |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is a lovely soup, the yogurt gives it a nice fresh flavor. It is also low fat and healthy. Ingredients:
1 1/2 tablespoons olive oil |
2 medium onions, chopped |
2 large carrots, peeled, chopped |
3 garlic cloves, minced |
4 teaspoons curry powder |
1 (16 ounce) package dried lentils |
9 cups reduced-sodium chicken broth |
pepper |
1 1/2 cups low-fat plain yogurt |
1/4 cup fresh mint |
1/4 cup fresh cilantro |
1/4 cup chopped fresh basil |
Directions:
1. Heat oil in heavy large pot over medium heat.
2. Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
3. Add curry, then lentils and stir 2 minutes.
4. Add nine cups of broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour and 15 minutes. Season with pepper.
5. Whisk yogurt, mint, cilantro, and basil in a small bowl to blend. Season herbed yogurt with pepper. Cover separately and chill.
6. Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.
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