Tomato Lentil and Toasted Cumin Soup with Orange Cilantro Yogurt

20 minutes Prep Time
2 hours Cook Time
6 Servings

Chef Erin Quon created this creamy and spicy tomato soup with lentils, that contrasts perfectly with the cool, orange cilantro yogurt that tops the soup. It freezes well and is one of those dishes that gets better the next day.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, finly minced
  • 1 tablespoon minced fresh ginger, about a 1 inch piece
  • 2 carrots, peeled and diced
  • 1 1/2 cups red lentils, uncooked
  • 1 serrano peppers, seeds and ribs removed, diced

  • 1 can Tuttorosso Crushed Tomatoes with basil 28 oz

  • 4 cups chicken stock
  • 2 tablespoons toasted cumin seeds, toast over low heat in skillet for about 5 minutes
  • 2 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper to taste
  • Orange Cilantro Yogurt
  • 1 cup plain Greek yogurt
  • 1 tablespoon orange zest
  • 3 tablespoons orange juice
  • 3 tablespoons chopped fresh cilantro
  • Salt and black pepper to taste

Instructions

Step one

In a large soup pot, heat oil. Add onion and garlic; cook until onions are translucent. Add the ginger, carrots, lentils, serrano pepper, crushed tomatoes, chicken stock, cumin seeds, ground cumin and coriander. Season with salt and pepper. Cook for 2 hours or until the lentils are soft.

Step two

Mix together yogurt, orange, zest, orange juice, cilantro, salt and black pepper in a small bowl; stir to combine. Will last 2-4 days in fridge.

Step three

Ladle soup into a bowl and add a tablespoon of Orange Cilantro Yogurt as a garnish.

Step four

Can add cooked chicken or sausage for added protein.

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