Lentil soup with spicy yoghurt recipe
Lentil Soup with Spicy Yoghurt recipe
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Ingredients
| 1 | leek, sliced |
| 800 g | potatoes, diced |
| 4 tbsp | olive oil |
| 1 tsp | Tabasco sauce |
| 250 g | red lentils |
| salt and pepper | |
| curry powder | |
| 2 small | red chilies, seeded and sliced |
| 300 g | yoghurt |
| ½ | lemon, juiced |
| 12 sprig(s) | cilantro |
| 1.4 l | vegetable stock |
Instructions
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.
Preparation time:
ca. 15 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Lentil soup with spicy yoghurt recipe
Recipe type: xarchivex
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