Ingredients
- 15 ml (1 tbsp.) olive oil
- 1 medium onion, finely chopped
- 7 ml (1 ½ tsp.) ground coriander
- 5 ml (1 tsp.) ground cumin
- 2.5 ml (½ tsp) ground mustard
- 300 ml (1 ¼ cup) red lentils
- 1.75 L (7 cups) water
- 398 ml (14 oz) can of diced tomatoes
- 250 ml (1 cup) iÖGO Greek 0% Plain yogurt
- 60 ml (¼ cup) fresh coriander, finely chopped
- 45 ml (3 tbsp.) lemon juice
- 1 ml (¼ tsp.) cayenne pepper
- Salt and pepper
Good to know…
Serve this soup as a meal with pieces of whole grain pita. Unlike other legumes, such as beans and chickpeas, lentils do not need soaking before cooking. Do not cook the lentils too long or they will turn into a puree.
Preparation
Heat the oil in a large saucepan over medium heat. Add the onion and spices, and sauté the mixture. Stir until the onion begins to brown, about 7 minutes.
Add the lentils, water and tomatoes. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until the lentils are cooked. Season with salt and pepper.
In a bowl, blend the yogurt, fresh coriander, lemon juice and cayenne pepper until smooth.
Ladle soup into shallow bowls. Top each serving with a swirl of the cilantro yogurt.
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