LENTIL****Middle Eastern-Spiced Spinach and Lentil Soup with Garlic Yogurt

By Unblond1

14/01/19 - VVG for both

Ingredients

• For the garlic yogurt:
• 1 tbsp olive oil
• 1/2 cup diced chorizo (I used about 1/4 of a PC link)
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 garlic clove, crushed
• 1/4 tsp chilli flakes (easy)
• 3/4 tsp ground cumin
• 3/4 tsp smoked paprika smoked
• 1 tsp tomato paste
• 1/3 cup red lentils
• 2 1/2 cups chicken or vegetable stock
• handful of baby spinach, for mine only
• 1/2 lemon, cut into wedges, to serve (forgot this, would work tho)
• 33 g 2% Greek yogurt
• 1/2 small garlic clove, crushed or grated
• 1 tsp best extra-virgin olive oil

Details

Servings 3

Preparation

Step 1

Heat the oil in a pot, then add the chorizo, onion, carrot, garlic, chili flakes and some salt and pepper. Stir, cover and cook over a low heat for 7-8 minutes until soft and lightly golden.

Uncover the pan, add the ground cumin and paprika and cook for a few seconds, then stir in the tomato paste. Add the lentils and stock and bring to the boil, then cover and simmer for 20 minutes, stirring occasionally. If making ahead, refrigerate at this point.

Make the garlic yogurt by mixing all the ingredients with a pinch of salt. Chill until needed.

Fill my soup cup to the brim with the spinach, loosely packed, then ladle over the boiling hot soup and stir. As soon as the spinach has wilted, serve topped with a spoonful of the garlic yogurt, sprinkled with a little paprika and with lemon wedges for squeezing over.

2 Servings - It actually makes 3
Amount Per Serving
Calories 257.5
Total Fat 8.6 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 1.7 mg
Sodium 725.2 mg
Potassium 1,355.8 mg
Total Carbohydrate 31.6 g
Dietary Fiber 12.2 g
Sugars 2.9 g
Protein 15.9 g