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Nancy’s Recipes

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Entrees

Creamy Lentil Soup

Created in collaboration with Bob’s Red Mill, Milwaukie, OR
Featured Product: Nancy’s Organic Whole Milk Greek Yogurt

 

Serves | 4-8

A hearty, creamy soup with all the right mix of spices. It’s easy to prepare ahead, so you may want to double the recipe. Pair it with a side salad and you’ve got a delicious meal.

 

Ingredients

  • 1 tablespoon Oil
  • 1 cup chopped Onion
  • 2 teaspoon minced Garlic, about 2 cloves
  • 1 teaspoon Curry Powder
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Chili Powder
  • 15 oz Diced Tomatoes with Juice
  • 1 cup Bob’s Red Mill Brown Lentils
  • 1 teaspoon Salt
  • 3 cups Water
  • 1 cup Nancy’s Organic Whole Milk Greek Yogurt
  • 1 teaspoon Bob’s Red Mill Corn Starch

 

Directions

Heat oil in a medium soup pot over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, 1-2 minutes. Add spices and sauté until fragrant, 30-60 seconds.

Add tomatoes with juice, lentils, salt, and water to the pot and bring to a simmer. Reduce heat to low and cook at a slow simmer until lentils are soft, about 30 minutes. Stir often.

Once lentils are soft, remove soup from heat and let cool for 5 minutes. While soup is cooling, whisk together yogurt and cornstarch in a medium bowl.

Add about ½ cup of the soup liquid to the yogurt mixture and whisk until smooth. Gently add the yogurt mixture back into the warm soup, whisking until creamy throughout. Serve.

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