Lentil Soup

By á-3003

Quick and easy. May want to doctor it up with chicken broth rather than just 7 cups of water. Curry gives it some more Indian flare.

Ingredients

• 2 cups red lentils, picked over and rinsed
• 1 serrano chile pepper, chopped (remove seeds for less heat)
• 1 large tomato, roughly chopped
• 1 1 1/2-inch piece ginger, peeled and grated
• 3 cloves garlic, finely chopped
• 1/4 teaspoon ground turmeric
• Kosher salt
• 1/4 cup roughly chopped fresh cilantro, plus more for topping
• 1/4 cup Greek yogurt
• Naan or other flatbread, for serving

Preparation

Step 1

Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.



Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.