Ingredients
| 1 |
tbsp olive oil |
| 1 |
medium onion, finely chopped |
| 2 |
medium carrots, finely chopped |
| 1 |
stalk of celery, finely chopped |
| 1 |
cup dried lentils |
| 2 |
tbsp tomato paste |
| 1/2 |
tsp ground cumin |
| 1/4 |
tsp ground red pepper |
| 5 |
cups chicken broth |
| 6 |
tbsp plain low-fat yogurt |
Directions
- Heat oil in a medium soup pot over medium-high heat. Add onion, carrots and celery and sautee about 3 minutes or until vegetables begin to soften.
- Stir in lentils, tomato paste, cumin, pepper and broth. Raise heat to high and bring to boil. Reduce heat and simmer, uncovered, stirring occasionally, 30 minutes or until lentils are soup and soup is thick. Salt to taste.
- Place one cup of soup in food processor or blender. Puree until smooth. Combine with soup in pot and heat through.
- Ladle into 6 preheated bowls and top with 1 tbsp of plain yogurt. Serve.
Categories
Soup
|
