Red Lentil Soup with Yogurt Sauce
Red lentils cook up faster than any other legume, so this healthy soup comes together quickly. A dollop of yogurt sauce adds a bit of acidity and creaminess to round out the flavors.
Immersion blender or whisk
28-ounce can crushed tomatoes
chicken or vegetable broth
picked over and rinsed
Freshly ground pepper
Sliced green onion for garnish
plain Greek yogurt
fresh lemon juice
about ½ lemon, juiced
Heat olive oil in a large pot over medium heat. Add onion and salt, sautéing until the onions soften and become translucent.
Stir in garlic, curry powder, coriander, cumin and cayenne to the onions and continue to cook for 1 minute.
Add tomatoes, broth, water and lentils and bring to a simmer. Continue to simmer vigorously until the lentils turn soft and begin to break apart, about 15 minutes.
While the soup is cooking, prepare the yogurt sauce. Whisk together all of the sauce ingredients and refrigerate.
Using an immersion blender, blend the soup into a smooth consistency. If you don't have a blender, use a whisk to vigorously mix to soup until it becomes pureed.
To serve, ladle soup into individual bowls and garnish with a swirl of yogurt sauce and chopped green onion.
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