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Tomato Lentil and Toasted Cumin Soup with Orange Cilantro Yogurt
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Serves:
6 people
Prep Time:
20 minutes
Cook Time:
120 minutes
Chef Erin Quon created this creamy and spicy tomato soup with lentils, that contrasts perfectly with the cool, orange cilantro yogurt that tops the soup. It freezes well and is one of those dishes that gets better the next day.
Ingredients
Copy Ingredients
3 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, finly minced
1 tablespoon minced fresh ginger, about a 1 inch piece
2 carrots, peeled and diced
1 1/2 cups red lentils, uncooked
1 serrano peppers, seeds and ribs removed, diced
1 (28 ounce) can
Tuttorosso® Crushed Tomatoes with basil
4 cups chicken stock
2 tablespoons toasted cumin seeds, toast over low heat in skillet for about 5 minutes
2 tablespoons ground cumin
1 teaspoon ground coriander
Salt and black pepper to taste
Orange Cilantro Yogurt
1 cup plain Greek yogurt
1 tablespoon orange zest
3 tablespoons orange juice
3 tablespoons chopped fresh cilantro
Salt and black pepper to taste
Instructions
In a large soup pot, heat oil. Add onion and garlic; cook until onions are translucent. Add the ginger, carrots, lentils, serrano pepper, crushed tomatoes, chicken stock, cumin seeds, ground cumin and coriander. Season with salt and pepper. Cook for 2 hours or until the lentils are soft.
Orange Cilantro Yogurt
Mix together yogurt, orange, zest, orange juice, cilantro, salt and black pepper in a small bowl; stir to combine. Will last 2-4 days in fridge.
Ladle soup into a bowl and add a tablespoon of Orange Cilantro Yogurt as a garnish.
Can add cooked chicken or sausage for added protein.
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