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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

DAHL AND YOGHURT SOUP Recipe

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This recipe for DAHL AND YOGHURT SOUP is from Vicky Starks' Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. olive oil
2 onions finely chopped
1 tsp. ground cumin
1tsp. ground coriander
300 g red lentils
700 ml vegetable stock
1 lt. water
1 Tbsp. finely grated lemon rind
300 g roughly chopped spinach
sea salt and cracked black pepper
225 m thick plain yoghurt
3 Tbsp. chopped fresh coriander leaves
Directions:
Directions:
Heat a large saucepan over a medium-high heat. Add the oil, onions, cumin and ground coriander and cook for 6 minutes or until the onions are well browned. Add the lentils, stock, water and lemon rind and bring to the boil.

Cover and allow to simmer for 15 minutes or until the lentils are soft. Stir in the spinach.

To serve season with salt and pepper then ladle the soup into bowls. Combine the yoghurt and coriander, and spoon this on top of the soup.
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
An easy dahl recipe!

 

 

 

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