I would be lying if I told you that when the Taster asked, “What’s for dinner tonight?” and “Lentil soup” was the answer, that he was exactly thrilled. In my constant struggle to not eat as much meat, I had planned this vegetarian dinner and my meat-loving husband-to-be wasn’t exactly feeling “Meatless Monday.”
The warm and creamy flavor, the flavorful spices and good for you lentils make for a very healthy, high in fiber and protein, low-fat soup. The cilantro yogurt adds an extra dose of protein and flavor, definitely not an addition you want to leave out. And while lentil soup may not be for everyone, it turned out to be a perfectly satisfying meal – without any meat.
Turns out we had a leftover truffle burger so the Taster ate that along with the soup, it tastes much more amazing than it looks, and everyone was happy. Tout est bien qui finit bien. (All’s well that ends well)
Curried Lentil Soup with Cilantro Yogurt - 6 servings – adapted from Bon Appétit
- 2 small yellow onions, chopped
- 6 cloves garlic, minced
- 4 carrots, cut on a diagonal
- 2 Tbsp olive oil
- 2 tsp hot curry powder
- 1 tsp garam masala
- 1 tsp smoked paprika
- 3 1/2 cups red lentils
- 8 cups broth (chicken or veggie)
- 1 head kale, chopped into 1 inch pieces
- 2 cups greek yogurt
- 1 cup cilantro, roughly chopped
- 1 tsp coriander
To Prepare Soup:
Heat olive oil in large pot. Add onions, garlic and carrots, sauteing for about 10 minutes, until onions are translucent.
Add spices and saute for about 2 minutes.
Add lentils and broth. Bring to a boil. Cover and simmer on low for about 30 minutes.
Add kale to soup and season with salt and pepper. Let simmer for another 15-20 minutes.
To Prepare Cilantro Yogurt:
Combine yogurt, cilantro and coriander. Set aside until serving.