Tuesday, September 25, 2012

Lentil and Vegetable Soup with Spiced Yogurt

This soup is one of those recipes that I tried and didn't know what to expect, but then instantly became a hit. If you've ever had mulligatawny soup at an Indian restaurant, this is definitely a form of that soup. Make sure you have a tasty garam masala because I think that is what makes this soup taste so great. The yogurt topping adds to the flavor and makes it a soup you will want to eat weekly!



  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 large onion, chopped
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 4 cups stock
  • 1 bay leaf
  • 1 cup yellow lentils (yellow split peas)
  • 1-2 sweet potatoes, peeled and cut into 1/2 inch cubes
  • 1 small carrot, diced
  • 2 large tomatoes, chopped
  • 1/2 cup peas
  • 2 cups water
Yogurt topping:
  • 1 cup yogurt
  • 1 tablespoon chopped cilantro
  • 1 garlic clove, crushed
  • 3 dashes hot sauce (optional)
  1. Heat the oil in a pan over medium heat. Add the garlic and onions and cook 4-5 minutes until soft and lightly golden. Add the curry powder, cumin, and garam masala and cook for 1 minute or until the spics are fragrant. Add the stock, bay leaf, lentils, sweet potatoes, and carrots. Bring to a oil, then reduce heat and simmer 10 to 15 minutes until the lentils are tender.
  2. Add the tomatoes, peas, 2 cups water, and simmer for 20 minutes or are vegetables are tender.
  3. To make the spiced yogurt: place the yogurt, cilantro, garlic, and tabasco in a small bowl and stir well. 
Serving: Dollop a spoonful of the yogurt on each serving of soup.

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