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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 10 |
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I think I originally got this recipe from a magazine (can't remember which), but then lost it and tried to make up it up from memory. It's probably not the same but I love it regardless. It's great on a cold day! Ingredients:
2 tablespoons olive oil |
2 medium red onions, chopped |
3 large carrots, sliced |
6 fresh garlic cloves, chopped |
2 cups red lentils |
7 teaspoons curry powder |
1 teaspoon garam masala |
10 cups chicken broth |
1 bay leaf |
salt and pepper |
2 cups unsweetened plain yogurt |
1/3 cup fresh coriander leaves, minced (cilantro) |
1/3 cup fresh basil leaf, minced |
1/3 cup fresh mint leaves, minced |
Directions:
1. Heat oil in large pot over medium heat and add the onions, carrots and garlic. Cook for about 10 minutes or until onions soften.
2. Add curry powder and garam masala, stirring for about 2 minutes. Add lentils and stir for another minute.
3. Add chicken broth and bay leaf and turn up heat until soup begins to boil. Turn down heat, cover and let simmer for about an hour and a half. Add salt and pepper to taste.
4. For condiment:.
5. Mix together and let sit for at least half an hour.
6. Serve soup and let guests put a spoonful or two of flavoured yoghurt into it and stir. Enjoy!
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