Ingredients
2 T Olive oil
2 lg Onions, coarsely chopped
8 ea Carrots, cut into 1/2-inch
Thick slices
2 cn (13-3/4 oz. ea.) chicken
Broth
1 pk (1 lb.) dried lentils,
Washed and picked over
2 t Ground cumin
2 t Salt
1 t Dried oregano
1/4 t Ground black pepper
2 ea Bay leaves
2 sm Jalapeno peppers, seeded and
Chopped
Spicy Yogurt Topping (recipe
Follows)
Method
1. Heat oil in Dutch oven. Add onion and carrot; saute’ for 10
minutes or until onions are slightly softened.
2. Add water to broth to make 8 cups. Add to pot along with lentils,
cumin, salt, oregano, pepper and bay leaves. Bring to boiling,
skimming occasionally. Reduce heat to low; cover; simmer 45 minutes.
Discard bay leaves.
3. Meanwhile, prepare Spicy Yogurt Topping.
4. Puree 1 cup soup mixture in food processor or blender. Return to
pot. Stir in jalapeno pepper. If soup is too thick, stir in
additional chicken broth, if desired.
5. Remove mixture from heat. Spoon into soup bowls. Top with Spicy
Yogurt Topping.
Spicy Yogurt Topping: Combine 1 container (8 oz.) plain low-fat
yogurt, 2 T chopped fresh cilantro, 1/2 t cumin, 1/8 to 1/4 t ground
red pepper and 1/8 t salt. Refrigerate for up to 1 week.
