Lentil & Yoghurt Soup
 |
| Image by Verko Ignjatovic for CPI Publishing |
I don't know if it's me getting older or the fact that I have plenty of things to think of, but my memory is a disaster these days.. I keep forgetting stuff, like whether I have answered an email or not, called someone back, and now I even started forgetting which recipes I have posted and which not.. Silly me..
Having said that, I received a message from a lovely lady asking me to post a Lentil Soup recipe, which I was sure I had already done. However, my mind played tricks on me, and it turns out I still did not post one of my favourite soups.
My mother makes Lentil Soup a lot at home, so it's one of those dishes which brings me right back to her kitchen.. I added a swirl of yoghurt, which makes it even more delicious in my opinion, but you can certainly omit my non traditional tweak and enjoy the soup on its own.
I will leave you with this traditional delicacy tonight, and hope everyone is enjoying a healthy and happy Ramadan so far.
Much love,
D xx
Serves 4 – 6
Prep & Cook Time: 1 hour
- · 1 ½ cups lentils
- · 2 carrots, chopped
- · 1 large onion, finely chopped
- · 8 cups vegetable stock
- · 1 tsp cumin
- · 1 cup yoghurt
- · 1 garlic clove, finely minced
- · Juice of one lemon
- · Salt and pepper to taste
1. In
a large pot, sauté the onions until translucent, add the carrots, cumin and
lentils and cook for a few minutes.
2. Add
the hot vegetable stock, and simmer until the lentils are tender, for about 20
– 25 minutes or more depending on the lentil type.
3.With
a hand blender, puree the soup until smooth, add the lemon juice, season to
taste and simmer for a few more minutes.
4.Whisk
the yoghurt with garlic, salt and pepper and finish the soup with a generous
swirl. Delicious!
As featured in Harper's Bazaar Arabia - July/August 2012
10 comments
Thanks alot, just in time:)
ReplyDeleteI was wondering though, since I usually don't like vegetable stock, what can it be replaced with?
Thanks a lot !
Ghina
Grt addition of yogurt... definitely will try it <3
ReplyDeleteWhat kind of lentis did you use? Thanks :)
ReplyDeleteHi ladies :)
ReplyDeleteGhina you can use chicken stock, which will even give the soup a tad more flavour. I used veggie stock in this recipe so it remains a vegetarian dish.
Rawan, it's yummy! The yoghurt is my twist to a traditional soup and it fits beautifully.
Medeja, I usally use brown lentils, but you can use green, yellow or even red lentils. They all taste a little different and have different textures and cooking times, but at the end make a delicious soup once pureed and flavoured properly.
Hope that helps. Sahteen!
This comment has been removed by the author.
ReplyDeleteThis looks delicious! I love a good tomato soup! This spicy version sounds amazing my friend! deepwebsiteslinks.com
ReplyDeleteThis looks tasty but might I suggest that you swap cage-free organic for pastured organic. From what I know, it seems like a kinder option!
ReplyDeleteRegards: Eve Hunt
all of these sound good, but i really want to try the cherry, cherry dessert. i have never made a dessert in the crockpot before.
ReplyDeleteHarold Burton
These turned out absolutely stunning! I love them and I'll bet these were completely delicious.
ReplyDeleteJoseph Donahue
What a great post! i’ll have to check out that yogurt recipe, i’ve been looking for a good one. i am all about making a whole bunch of dumplings, freezing them, and then steaming or panfrying them whenever i need just one or a few. they usually don’t last very long though 🙂
ReplyDeleteKelly Hubbard