Curried Lentil Soup with Yogurt

This soup is darn right good..now I am not a creamy kinda girl but with this challenge comes new tate treats....The spicy is really not bad it is there but it does not linger in your mouth....

Guide to Good Eating.....2003

 

Curried Lentil Soup with Yogurt

A spicy treat. You may add more curry powder or cayenne pepper to increase the heat, or even a chopped chili. The yogurt is a cooling contrast to the spicy.

Ingredients

1 small onion, chopped
1 medium carrot, chopped
2 stalks of celery, chopped
1 garlic clove, minced
1 tablespoon curry powder
Pinch cayenne pepper
1 bay leaf
1 cup dried lentils, washed and picked over
3 cups low-fat, low salt chicken stock or water
Salt and freshly ground pepper
1/4 cup plain nonfat yogurt
Thinly sliced scallions , for garnish

In a soup pot over medium-high heat, heat the olive oil. Add the onion,carrot,celery and garlic. Cook until soft but not brown, about 5 to 20 minutes,stirring often.

 

Add the curry powder and cook another 2 minutes to release the flavor of the spices.

 Add the cayenne pepper,bay leaf,lentils, and stock or water.

 

Bring to a boil, reduce the heat and cover. Simmer for about 45 minutes, checking occasionally to make sure there is enough liquid in the pot. You may need to add more stock or water. Season with salt and pepper.

Ladle into warmed bowls and garnish with yogurt and scallions. I forgot to show a picture when I popped some yogurt on. The soup was delicious. I am a bean eater and soup sipper so this is right up my ally.