Red Lentil Soup
|Split red lentils||8 Ounce (250 Gram)|
|Leek||1 , sliced|
|Carrots||2 Large, sliced|
|Celery stick||1 , sliced|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable stock||2 Pint (1.2 Liters)|
|Cayenne pepper||1⁄2 Teaspoon|
|Natural yogurt||1 Cup (16 tbs)|
|Snipped chives/Finely chopped parsley||1 Tablespoon|
Place all the ingredients except the garnish in a large saucepan, bring to the boil, cover the pan and simmer for 20-25 minutes or until the lentils and vegetables are tender.
Allow the soup to cool slightly and remove the bay leaf.
Puree the soup, in batches if necessary, in a blender or food processor until smooth.
Alternatively, rub through a sieve.
Pour the soup into a clean saucepan, season with pepper and heat through.
Serve in individual bowls, garnished with a spoonful of yogurt and a sprinkling of chives or parsley.