Lentil Soup With Caraway and Minted Yoghurt |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An easy soup to make. Serve hot with crusty bread. Ingredients:
2 tablespoons vegetable oil |
2 onions, roughly diced |
1 carrot, roughly sliced |
2 teaspoons coriander seeds |
1 teaspoon caraway seed |
2 garlic cloves, crushed |
350 g dried red lentils |
1 1/2 liters water |
salt & fresh ground pepper |
5 tablespoons plain yogurt |
2 tablespoons fresh mint, finely chopped |
Directions:
1. Heat the oil in a saucepan and sweat the onions and carrot over a very low heat until soft, about 10 minutes In a small frying pan over a medium heat, toast the coriander and caraway until fragrant. Grind to a powder with a pestle and mortar.
2. Add half the ground spice and the garlic to the vegetables, anf stir over a medium heat for a minute or two.
3. Add the lentils and water, raise the heat, boil for 10 minutes, then cover and simmer gently for 15 minutes. Puree in a blender until smooth.
4. Return to the heat and warm through. Adjust the seasoning, adding more spice powder if desired.
5. In a bowl, whisk together the yoghurt and mint. Serve the soup with a dollop of yoghurt swirled on top.
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