Lentil and Yoghurt Soup
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Warren PrinceIngredients
| 2 | each | Onion | roughly chopped |
| 1 | each | Carrot | roughly chopped |
| 2 | teaspoon | Coriander Seeds | |
| 1 | teaspoon | Caraway Seeds | |
| 6 | cups | Stock, Chicken | |
| 2 | clove | Garlic | crushed |
| 200 | grams | Lentils, Red | rinsed |
| 1/2 | cup | Yogurt, Greek | |
| 2 | tablespoon | Mint | finely chopped |
Instructions
1.
Toast the coriander and caraway till fragrant. Finely grind the coriander and caraway.
2.
Add some oil to a 5qt saucepan. Heat to medium and add onions and carrot. Saute till soft, around 10 minutes.
3.
Add the coriander, caraway, and garlic to the onions. Cook for about 2 minutes.
4.
Add stock and lentils. Bring stock to a boil. Cover, and simmer for about 20 minutes or until lentils are done.
5.
Puree the soup and adjust seasonings.
6.
Mix the yogurt and 3/4 of the mint.
7.
Serve the soup with a dollop of the yogurt in the center and sprinkle with some more mint.
8.
Assemble ingredients
9.
Coarsely chop the carrots and onions
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