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Lentil soup with spicy yogurt topping
Artist: _
Categories: Cheese & Eggs, Dairy, Hot & Spicy, Soups & Stews, Toppings, Vegetables, Yogurt
Yield: 8
Rating: 0
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Ingredients:
2 tbspOlive oil
2 largeOnions, coarsely chopped
8 ea Carrots, cut into ?inch
Thick slices
2 can(13-?oz. ea.) chicken
Broth
1 pack(1 lb.) dried lentils
Washed and picked over
2 tspGround cumin
2 tspSalt
1 tspDried oregano
1/4 tspGround black pepper
2 ea Bay leaves
2 smallJalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping (recipe
Follows)
Procedures:
1Heat oil in dutch oven.
2Add onion and carrot; saute" for 10 minutes or until onions are slightly softened.
3Add water to broth to make 8 cups.
4Add to pot along with lentils, cumin, salt, oregano, pepper and bay leaves.
5Bring to boiling, skimming occasionally.
6Reduce heat to low; cover; simmer 45 minutes.
7Discard bay leaves.
8Meanwhile, prepare spicy yogurt topping.
9Puree 1 cup soup mixture in food processor or blender.
10Return to pot.
11Stir in jalapeno pepper.
12If soup is too thick, stir in additional chicken broth, if desired.
13Remove mixture from heat.
14Spoon into soup bowls.
15Top with spicy yogurt topping.
16spicy yogurt topping: combine 1 container (8 oz).
17Plain low-fat yogurt, 2 t chopped fresh cilantro, ?t cumin, 1/8 to ?t ground red pepper and 1/8 t salt.
18Refrigerate for up to 1 week.
19nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g carbohydrate, 1,030 mg sodium, 4 mg cholesterol.
20Exchanges: 1-?starch/bread, ?meat, 1/5 milk, 1-?vegetable, ?fat.
 
 
 
 

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