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Golden Turmeric Lentil Soup with Chutney Crostini and Yogurt

Serves8
IngredientsBread, Dairy
Day PartDinner, Lunch
Menu PartSoup
Cuisine TypeAmerican
Golden Turmeric Lentil Soup with Chutney Crostini and Yogurt

A delicious soup that is good for you too. The lentils and vegetables provide plenty of flavor and texture, the turmeric adds lovely color.

Ingredients

1 cup red lentils, picked over
2 onions, chopped
2 tbsp. vegetable oil
5 garlic cloves, minced
1 tsp. ground cumin
2 tsp. turmeric
3 cups chicken broth
1 1⁄2 cups water
1 cup drained canned tomatoes

For Garnish:
8 rounds of toasted bread
Plain yogurt
Prepared chutney
Fresh mint leaves

Steps

  1. In a large bowl, wash lentils in several changes of water until water runs clear. Drain and set aside.
  2. In a large heavy sauce­pan, cook the onions in the veg­e­table oil over moderate heat, stirring, until softened.
  3. Add garlic to the onions and cook the mixture, stirring for about a minute.
  4. Add cumin and turmeric and cook mixture over low heat, stirring, for one minute.
  5. Add the lentils, chicken broth, 1 1⁄2 cups water, and toma­toes, and simmer the mixture, covered, for 20-25 min. or until the lentils are tender.
  6. In a blender or food processor, puree the mixture in batches, transferring to a serving bowl when pureed. Season with salt and pepper.
  7. For Garnish: Top each crostini with chutney and a dollop of yogurt. To finish, add fresh mint leaves.
     

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