Ingredients for Lentil Soup With Caraway And Minted Yoghurt
- Vegetable Oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- Coriander Seeds
- Caraway Seed
- Garlic Cloves
- Dried Red Lentils
- 4 cups vegetable or chicken broth
- Salt & Fresh Ground Pepper
- Plain Yogurt
- Of Fresh Mint
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How to Make Lentil Soup With Caraway And Minted Yoghurt
- Heat olive oil in a medium saucepan over medium-low heat. Add the chopped onion and carrot and cook until softened, about 8-10 minutes.
- In a small dry skillet over medium heat, toast the coriander and caraway seeds until fragrant, about 2-3 minutes. Be careful not to burn them.
- Grind the toasted spices to a powder using a mortar and pestle or spice grinder.
- Add half of the ground spice mixture and the minced garlic to the softened vegetables. Stir and cook for 1-2 minutes.
- Add the rinsed lentils and broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
- Return the pureed soup to the saucepan. Heat through gently.
- Season with salt and pepper to taste. Add more ground spice if desired.
- In a small bowl, whisk together the Greek yogurt and chopped mint.
- Serve the soup hot, topped with a dollop of the mint yogurt and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
4g
Carbs
13g
