Spicy Lentil Soup (Food Network Kitchens) |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Ingredients:
2 cups red lentils, picked over and rinsed |
1 serrano chile pepper, chopped (remove seeds for less heat) |
1 large tomato, roughly chopped |
1 1 1/2 -inch piece ginger, peeled and grated |
3 cloves garlic, finely chopped |
1/4 teaspoon ground turmeric |
kosher salt |
1/4 cup roughly chopped fresh cilantro, plus more for topping |
1/4 cup greek yogurt |
naan or other flatbread, for serving |
Directions:
1. Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
2. Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.
3. Per serving: Calories 369; Fat 3 g (Saturated 1 g); Cholesterol 3 mg; Sodium 21 mg; Carbohydrate 59 g; Fiber 15 g; Protein 27 g
4. Photograph by Antonis Achilleos
|
|