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