Free Recipe Lentil Soup with Spicy Yogurt Topping
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Lentil Soup with Spicy Yogurt Topping Recipe
2 tb Olive oil
2 lg Onions, coarsely chopped
8 Carrots, cut into 1/2-inch
Thick slices
2 cn (13-3/4 oz. ea.) chicken
Broth
1 pk (1 lb.) dried lentils,
Washed and picked over
2 ts Ground cumin
2 ts Salt
1 ts Dried oregano
1/4 ts Ground black pepper
2 Bay leaves
2 sm Jalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping (recipe
Follows)
Lentil Soup with Spicy Yogurt Topping Preparation
1. Heat oil in Dutch oven. Add onion and carrot; saute” for 10 minutes or until onions are slightly softened. 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; simmer 45 minutes. Discard bay leaves. 3. Meanwhile, prepare Spicy Yogurt Topping. 4. Puree 1 cup soup mixture in food processor or blender. Return to pot. Stir in jalapeno pepper. If soup is too thick, stir in additional chicken broth, if desired. 5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping. Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat yogurt, 2 T chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t ground red pepper and 1/8 t salt. Refrigerate for up to 1 week. Nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g carbohydrate, 1,030 mg sodium, 4 mg cholesterol. Exchanges: 1-1/2 starch/bread, 3/4 meat, 1/5 milk, 1-1/2 vegetable, 3/4 fat. Source: Family Circle, November 1996 Posted to MM-Recipes Digest V3 #290 Date: Tue, 22 Oct 1996 20:51:54 EDT From: jane.ghorbani@juno.com (Jane Ghorbani)
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