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  • 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B3
MineralsSelenium, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups red lentils, picked over and rinsed

  2. 1 serrano chile pepper, chopped (remove seeds for less heat)

  3. 1 large tomato, roughly chopped

  4. 1 1 1/2-inch piece ginger, peeled and grated

  5. 3 cloves garlic , finely chopped

  6. 1/4 teaspoon ground turmeric

  7. Kosher salt

  8. 1/4 cup roughly chopped fresh cilantro , plus more for topping

  9. 1/4 cup Greek yogurt

  10. Naan or other flatbread , for serving

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. Per serving: Calories 369; Fat 3 g (Saturated 1 g); Cholesterol 3 mg; Sodium 21 mg; Carbohydrate 59 g; Fiber 15 g; Protein 27 g Photograph by Antonis Achilleos

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