Spiced Lentil Soup With Lemon Yogurt 2008 Recipe

Name: Spiced Lentil Soup With Lemon Yogurt 2008
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 celery rib; 3 tablespoons olive oil; 2 medium onions, chopped; 2 carrots, chopped; 5 garlic cloves, crushed; 1 tablespoon ground cumin; 1 tablespoon ground paprika; 2 teaspoons ground turmeric; 2 ½ cups French lentils; 2 12 quarts vegetable stock (I use chicken stock); juice of half a lemon; ⅔ cup heavy cream; 2 tablespoons butter; salt and pepper; 7 tablespoons thick plain yogurt; 1 tablespoon choopped fresh cilantro; grated zest of half a lemon

Servings: persons

1 celery rib
3 tablespoons olive oil
2 medium onions, chopped
2 carrots, chopped
5 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground paprika
2 teaspoons ground turmeric
2 ½ cups French lentils
2 12 quarts vegetable stock (I use chicken stock)
juice of half a lemon
⅔ cup heavy cream
2 tablespoons butter
salt and pepper
7 tablespoons thick plain yogurt
1 tablespoon choopped fresh cilantro
grated zest of half a lemon

1
Tuck the thyme, parsley, and cilantro springs into the hollow of the celery and tie with a sting.
2
This way its all together when time to remove.
3
Heat the oil in a large soup pot., add the onions, carrots, garlic, and all spices, saute for 5 minutes.
4
Stirring to prevent any burning.
5
Add the celery bouquet agrni the lentils and stock.
6
Bring to a boil, and the lower heat and simmer for at least 40 minutes stirring occasionally.
7
Simmer until lentils are tender.
8
Remove and discard the celery and sprigs of herbs.
9
I do mash the celery up and place back into the soup.
10
Process the soup in the blender until smooth.
11
Place back into pot and reheat until warm through.
12
Stir in the lemon juice, cream and butter.
13
Season with salt and pepper to taste.
14
Place a ladle of soup into bowls, top with the yogurt flavoured with cilantro and zest.
15
Lemon Yogurt is made by mixing the plain yogurt with lemon zest and cilantro.
16
Garnishe with a little more zest on top and more fresh cilantro if desired scattered on top of the yogurt.
17
For presentation.

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 celery rib, 3 tablespoons olive oil, 2 medium onions, chopped, 2 carrots, chopped, and more.

Yes, Spiced Lentil Soup With Lemon Yogurt 2008 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Lentil Soup With Lemon Yogurt 2008

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions