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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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There are other versions here but this one is slightly different. It comes from Kitchen Seasons by Ross Dobson. Ingredients:
3 tablespoons butter |
1 red onion, chopped |
1 garlic clove, chopped |
2 tablespoons sun-dried tomato paste |
1 lb carrot, grated |
1 1/4 cups red lentils, rinsed and drained |
3 quarts chicken stock |
1/2 cup plain yogurt |
fresh cilantro, chopped |
Directions:
1. Heat the butter in a heavy-based saucepan over high heat. When the butter is sizzling, add the onion and garlic and cook for 4-5 minutes, stirring often. Add the sun-dried tomato paste and stir-fry for 1 minute. Add the carrots, lentils and stock to the pan and bring to a boil. Cook at a rapid simmer for 40 minutes, until the lentils are soft.
2. Spoon the soup, in batches, into a food processor or blender and process until smooth. Return the soup to a clean saucepan and cook over low heat for a few minutes, until heated through.
3. Serve with dollops of yogurt and the cilantro sprinkled on top.
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