Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Spicy Lentil Soup

Name: Spicy Lentil Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 2 cups red lentils, picked over and rinsed; 1 serrano chile pepper, chopped (remove seeds for less heat); 1 large tomato, roughly chopped; 1 1 1/2-inch piece ginger, peeled and grated; 3 cloves garlic, finely chopped; 1/4 teaspoon ground turmeric; Kosher salt; 1/4 cup roughly chopped fresh cilantro, plus more for topping; 1/4 cup Greek yogurt; Naan or other flatbread, for serving

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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Ingredients

2 cups red lentils, picked over and rinsed

1 serrano chile pepper, chopped (remove seeds for less heat)

1 large tomato, roughly chopped

1 1 1/2-inch piece ginger, peeled and grated

3 cloves garlic, finely chopped

1/4 teaspoon ground turmeric

Kosher salt

1/4 cup roughly chopped fresh cilantro, plus more for topping

1/4 cup Greek yogurt

Naan or other flatbread, for serving

Directions

Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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