Lentil Soup With Caraway And Minted Yoghurt

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 onions, roughly diced
• 1 carrot, roughly sliced
• 2 teaspoons coriander seeds
• 1 teaspoon caraway seed
• 2 garlic cloves, crushed
• 350 g dried red lentils
• 1 1/2 liters water
• salt & fresh ground pepper
• 5 tablespoons plain yogurt
• 2 tablespoons fresh mint, finely chopped

Recipe

• 1 heat the oil in a saucepan and sweat the onions and carrot over a very low heat until soft, about 10 minutes in a small frying pan over a medium heat, toast the coriander and caraway until fragrant. grind to a powder with a pestle and mortar.
• 2 add half the ground spice and the garlic to the vegetables, anf stir over a medium heat for a minute or two.
• 3 add the lentils and water, raise the heat, boil for 10 minutes, then cover and simmer gently for 15 minutes. puree in a blender until smooth.
• 4 return to the heat and warm through. adjust the seasoning, adding more spice powder if desired.
• 5 in a bowl, whisk together the yoghurt and mint. serve the soup with a dollop of yoghurt swirled on top.