Lentil soup with spicy yoghurt recipe
Lentil Soup with Spicy Yoghurt recipe
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|800 g||potatoes, diced|
|4 tbsp||olive oil|
|1 tsp||Tabasco sauce|
|250 g||red lentils|
|salt and pepper|
|2 small||red chilies, seeded and sliced|
|1.4 l||vegetable stock|
In a stock pot sauté the leek and the potatoes in oil over low heat for 5-10 minutes. Pour in the vegetable stock and bring to a boil. Cook over medium heat for 10-15 minutes, then stir in the lentils and cook for another 8-10 minutes. Season to taste with salt, pepper, curry powder and Tabasco.
In a bowl, mix together the yoghurt, chili, lemon juice and cilantro. Season to taste with salt and pepper.
Serve the soup together with the spicy yoghurt.
ca. 15 min
Grade of difficulty:
Calories per portion:
Reference: Lentil soup with spicy yoghurt recipe
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