Lentil Soup with Minted Yogurt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Cool and refreshing yogurt enhanced with fresh mint, cilantro and basil tops this hearty curry-flavored soup. 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 (or more) canned low-salt chicken broth or canned vegetable broth |
1 1/2 cups plain yogurt |
1/4 cup chopped fresh peppermint or other fresh mint |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh basil |
Directions:
1. Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until vegetables begin to soften, about 10 minutes. Add curry, then lentils and stir 2 minutes. Add 9 cups broth and bring to boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour 15 minutes. Season soup with salt and pepper.
2. Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper. (Soup and herbed yogurt can be made 1 day ahead. Cover separately and chill. Bring soup to simmer, thinning with more broth if needed, before continuing.) Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.
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