Lentil Soup with Mint Yogurt
10 servings
100 minutes
Lentils have been popular in Jewish cuisine since ancient times. Remember the biblical Esau, who sold his sacred birthright for a simple lentil soup? Such is the love for humble beans, which, however, magically transform in the presence of bright oriental spices and happily absorb their aromas. After some time, the lentil soup begins to exude such a spicy spirit that you involuntarily begin to understand the foolish Esau. And in the conditions of a dull, vaguely protracted, bone-chilling off-season, bright lentil soup is needed as a medicine.
1
Heat oil in a deep dish and add finely chopped onions, garlic, and carrots. Fry for about ten minutes over medium heat until the vegetables are soft.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 3 cloves
- Carrot: 2 pieces
2
Add curry, stir, and pour in dry lentils. Keep on heat for a couple of minutes and pour in broth. Cover and cook for one hour and fifteen minutes, stirring occasionally. The lentils should be tender, and the mixture should not thicken too much. If needed, add more broth. At the end, season with salt and pepper to taste.
- Curry powder: 4 tablespoons
- Lentils: 500 g
- Chicken broth: 2 l
- Yoghurt: 2 glasss
- Mint: 50 g
- Cilantro: 1 bunch
- Basil: 50 g
3
In a blender, mix yogurt with chopped mint, cilantro, and basil. Drizzle a spoonful of yogurt with herbs over the soup plate.
- Yoghurt: 2 glasss
- Mint: 50 g
- Cilantro: 1 bunch
- Basil: 50 g
