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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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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