1 serrano chile pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
1 1½ -inch piece ginger, peeled and grated
3 cloves garlic, finely chopped
¼ teaspoon ground turmeric
Kosher salt
¼ cup roughly chopped fresh cilantro, plus more for topping
¼ cup Greek yogurt
Naan or other flatbread, for serving
Instructions
Combine the lentils and 7 cups chicken STOCK 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, 20 to 25 minutes.
Stir in the cilantro.
Blend the soup using an emersion blender, or in blender in batches.
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.
Nutrition Information
Calories: 369 Fat: 3 g Saturated fat: 1 g Carbohydrates: 59 g Sodium: 21 mg Fiber: 15 g Protein: 27 g Cholesterol: 3 g
Recipe by The Amiable Cooks at https://theamiablecooks.com/spicy-lentil-soup/