Lentil soup with lemon

Lentil soup with lemon

ingredients:

• 1 medium onion, chopped finely
• 15 ml (1 tbsp.) - Olive oil
• 7 ml (1 ½ tsp.) - Ground coriander
• 5 ml (1 tsp.) - Ground cumin
• 300 ml (1 ¼ cup) - red lentils
• 1.75 l (7 cups) - water
• 1 tomato
• salt pepper
• 250 ml (1 cup) - yogurt
• 50 ml (¼ cup) - finely chopped fresh coriander
• 45 ml (3 tbsp.) - Lemon juice
• 1 ml (¼ tsp.) - Cayenne pepper

method:

Heat the oil in a soup pot over medium heat.

Add onion and spices and cook, stirring, until the onion is lightly browned (about 7 minutes). Stir in the lentils, water and tomatoes.

Bring to a boil then cover, reduce heat and simmer for 15 minutes or until smooth. Salt and pepper.

In a bowl, combine yogurt, cilantro, lemon juice and cayenne pepper until smooth and silky consistency.

Serve the soup in shallow bowls and let cool 5 minutes.