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.
- 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
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.