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Lentil soup with spicy yogurt (soy-it tastes just as good in this recipe) topping

Prep 15 min. Cook 1 hour

2 Tablespoons olive oil

2 large onions, coarsely chopped (2 cups )

8 Carrots, cut into 1/2 inch think slices

2 cans ( 13 3/4 ounces each ) veggie broth

1 package ( 1 lbs ) dried lentils washed and picked over ( 2 1/2 cups )

2 teaspoon ground cumin

2 teaspoons salt

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 bay leaves

2 small jalapeno peppers, seeded and chopped

1. Heat oil in Dutch oven ( I used big pan with lid! ) Add onion and carrot; Sauté for 10 min or until onions are slightly softened.

2. Add water to broth to make 8 cups. add to pot along with lentils, cumin, salt, oregano, pepper and bay leaves. Bring to boiling, Skimming occasionally. Reduce heat to low; Cover; And simmer 45 min. Discard bay leaves.

3. Meanwhile. Prepare spicy yogurt topping. ( see bottom for recipe )

4. Puree 1 cup soup mixture in food processor or blender, Return to pot. Stir in Jalapeno pepper. If soup is to thick, stir in more broth if you want to.

5. Remove mixture from heat. To Freeze extra. Remove half of soup from pot ( smart thinking!) Cool Slightly. Spoon into freezer proof container: seal: label and Freeze.

6. serve immediately: spoon remaining half into soup bowls. ( duh! ) Top with spicy yogurt topping.

7. To Prepare frozen soup: Thaw overnight in Refrigerator. Reheat. Garnish with remaining topping.

Spicy soy Yogurt Topping

Combine 1 container ( 8 ounces ) soy yogurt, 2 tablespoons chopped fresh cilantro, 1/2 teaspoon cumin, 1/8 to 1/4 teaspoon ground red pepper and 1/8 teaspoon of salt. This makes enough for 8 servings. Refrigerate for up to 1 week.

Nutrient Value per serving: 288 Calories, 17 g protein, 6 g fat. 43 g carbohydrates, 1,030 mg sodium, 4mg cholesterol.
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