Spiced Lentil Soup with Lemon Yogurt

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

from our cooking class at The Culinary Center of Kansas City

Servings: 6

subheading: Bouquet Garni:

sprig of fresh parsley

sprig of fresh cilantro

sprig of fresh thyme

1 celery stalk

kitchen string (no wax coating)

subheading: Soup:

3 Tbs olive oil

2 onions, chopped

2 carrots, chopped

5 garlic cloves, minced

1 Tbs ground cumin

1 Tbs paprika

2 tsp ground turmeric

2 ½ cups French lentils, dried

2 ½ quarts (10 cups) vegetable stock

½ lemon, freshly juiced

⅔ cups heavy cream

2 Tbs butter

subheading: Lemon Yogurt:

½ cup plain yogurt

2 Tbs fresh cilantro, chopped, divided

Grated zest of one lemon, divided

For the bouquet garni, place parsley, cilantro, and thyme on a small square of cheesecloth, tie it with a cotton string and set aside.

For the soup, in a pan heat oil over medium-high heat. Add the onions, carrots, garlic, cumin, paprika, and turmeric and saute until tender. Add the bouquet garni, lentils and stock. Bring to a boil. Lower the heat and simmer covered for about 45 minutes or until lentils are tender. Discard bouquet garni.

Use an immersion blender and pulse it beneath the surface of the soup for only 5 to 10 seconds, depending on how pureed you want the soup. Without an immersion blender, transfer about half of the soup into a food processor or a blender and process. Carefully pour back into the unprocessed soup. Then stir in lemon juice, heavy cream and butter. Taste and adjust any seasonings, if needed.

For the lemon yogurt: in a small bowl, add the yogurt, half of the cilantro and half of the zest. Stir to combine and set aside.

To serve, ladle the soup into bowls and garnish with a dollop of the lemon yogurt. Sprinkle with remaining lemon zest and cilantro, for garnish.

Servings: 6

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