Lentil Soup with Spicy Yogurt Sauce – Erik’s favorite
Ingredients
Soup
- 2 Tbsp. Olive Oil
- 2 large Onions coarsely chopped
- 8 small Carrots shredded or sliced – I often cook additional sliced carrots separately to add after blending this soup
- 2 14 oz. cans Chicken Broth (vegetarian option: water and McKay's chicken seasoning)
- 1 lb. Dried Lentils about 2 1/2 cups – rinsed well
- 2 tsp. Ground Cumin
- 2 tsp. Salt
- 1 tsp. Oregano
- 1/4 tsp. Pepper
- 2 Bay Leaves
- 2 small Jalapenos seeded if desired and chopped coarsely
Spicy Yogurt
- 8 oz. Plain Yogurt
- 2 Tbsp. Fresh Cilantro chopped
- 1/2 tsp. Ground Cumin
- 1/8-1/4 tsp. Ground Cayenne Pepper
- 1/8 tsp. Salt
Instructions
- Saute onions in olive oil.
- Add rest of the ingredients and bring it to a boil.
- Reduce heat and simmer for about 45 min. or until lentils are tender.
- You may need to add more chicken broth or water to keep the lentils covered while they cook – Do not undercook the lentils.
- When lentils are done, remove the bay leaves and blend with an immersion blender until it's as smooth as you like it.
- Add the extra carrots now, if desired, and adjust the seasonings to taste.
- Serve hot with Spicy Yogurt.
Spicy Yogurt
- Mix all ingredients together in a blender and add dollops to each bowl of lentil soup.
Notes
Can also top with cilantro and peanuts.
