Recipe - Lentil Soup With Spicy Yogurt Topping

2 tablespoon Olive oil
2 lg Onions, coarsely chopped
8 Carrots, cut into 1/2inch
Thick slices
2 cn (13Three fourths oz. ea.) chicken
Broth
1 pack (1 lb.) dried lentils,
Washed and picked over
2 teaspoon Ground cumin
2 teaspoon Salt
1 teaspoon Dried oregano
One fourth teaspoon Ground black pepper
2 Bay leaves
2 small Jalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping (recipe
Follows)

1. Heat oil in Dutch oven. Add onion and carrot; saute' for 10 minutes or
until onions are slightly softened.

2. Add water to broth to make 8 cups. Add to pot along with lentils,
cumin, salt, oregano, pepper and bay leaves. Bring to boiling, skimming
occasionally. Reduce heat to low; cover; simmer 45 minutes. Discard bay
leaves.

3. Meanwhile, prepare Spicy Yogurt Topping.

4. Puree 1 cup soup mixture in food processor or blender. Return to pot.
Stir in jalapeno pepper. If soup is too thick, stir in additional chicken
broth, if desired.

5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy Yogurt
Topping.

Spicy Yogurt Topping: Combine 1 container (8 oz.) plain lowfat yogurt, 2
T chopped fresh cilantro, One half t cumin, 1/8 to One fourth t ground red pepper and
1/8 t salt. Refrigerate for up to 1 week.

Nutrient value per serving: 288 calories, 17 g protein, 6 g fat, 43 g
carbohydrate, 1,030 mg sodium, 4 mg cholesterol. Exchanges: 11/2
starch/bread, Three fourths meat, 1/5 milk, 1One half vegetable, Three fourths fat.

Source: Family Circle, November 1996
Posted to MMRecipes Digest V3 #290

Date: Tue, 22 Oct 1996 20:51:54 EDT

From: jane.ghorbani@juno.com (Jane Ghorbani)