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red lentils serrano chile pepper tomato ginger garlic ground turmeric kosher salt fresh cilantro Greek yogurt
Viewed: 48 - Published at: 5 years agoIngredients
- 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
Method
- 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.
