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Lentil Soup With Spicy Yogurt Topping

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains Dutch Soups, Vegetables 8 Servings

INGREDIENTS

2 T Olive oil
2 Onions, coarsely chopped
8 Carrots, cut into 1/2-inch
Thick slices
2 13-3/4 oz. ea. chicken
Broth
1 1 lb. dried lentils
Washed and picked over
2 t Ground cumin
2 t Salt
1 t Dried oregano
1/4 t Ground black pepper
2 Bay leaves
2 Jalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping, recipe
Follows), Follows

INSTRUCTIONS

Heat oil in Dutch oven.  Add onion and carrot; saute' for 10 minutes
or until onions are slightly softened. 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. Meanwhile, prepare
Spicy Yogurt Topping. 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. Remove mixture
from heat. Spoon into soup bowls. Top with Spicy Yogurt Topping.  Spicy
Yogurt Topping:  Combine 1 container (8 oz.) plain low-fat  yogurt, 2 T
chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 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:  1-1/2  starch/bread,
3/4 meat, 1/5 milk, 1-1/2 vegetable, 3/4 fat.  Source:  Family Circle,
November 1996 Posted to MM-Recipes Digest V3  #290  Date: Tue, 22 Oct
1996 20:51:54 EDT  From: jane.ghorbani@juno.com (Jane Ghorbani)

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