Go Back
Print
Recipe Image
Notes
Lentil Soup with Spicy Yogurt Sauce - Erik's favorite
Print Recipe
Share by Email
Pin Recipe
Share on Facebook
Share on Twitter
Servings
8
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.
Keyword
erik | red lentil | Soup | spicy | yogurt