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Lentil soup with spicy yogurt (soy-it tastes just as good in this recipe) topping<br><br><br><br>
Prep 15 min. Cook 1 hour<br><br><br><br>
2 Tablespoons olive oil<br><br>
2 large onions, coarsely chopped (2 cups )<br><br>
8 Carrots, cut into 1/2 inch think slices<br><br>
2 cans ( 13 3/4 ounces each ) veggie broth<br><br>
1 package ( 1 lbs ) dried lentils washed and picked over ( 2 1/2 cups )<br><br>
2 teaspoon ground cumin<br><br>
2 teaspoons salt<br><br>
1 teaspoon dried oregano<br><br>
1/4 teaspoon black pepper<br><br>
2 bay leaves<br><br>
2 small jalapeno peppers, seeded and chopped<br><br><br><br>
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.<br><br><br><br>
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.<br><br><br><br>
3. Meanwhile. Prepare spicy yogurt topping. ( see bottom for recipe )<br><br><br><br>
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.<br><br><br><br>
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.<br><br><br><br>
6. serve immediately: spoon remaining half into soup bowls. ( duh! ) Top with spicy yogurt topping.<br><br><br><br>
7. To Prepare frozen soup: Thaw overnight in Refrigerator. Reheat. Garnish with remaining topping.<br><br><br><br>
Spicy soy Yogurt Topping<br><br><br><br>
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.<br><br><br><br>
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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