North African Red Lentil Soup
- Total Time
- 0:40
- Prep
- 0:05
- Cook
- 0:35
- Serves
- 4
- Difficulty
- Easy
Simple yet exotic is the best way to describe this boldly flavored soup. The marriage of tomatoes with red lentils, ground cumin, cilantro, and yogurt will transport you to far-flung places where you've always dreamed of traveling.
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water3 cup(s)
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diced tomatoes with onion and garlic14 ½ oz, (1 can)
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dry lentils1 cup(s), red variety
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ground cumin1 tsp
-
table salt¾ tsp
-
black pepper¼ tsp
-
cilantro⅓ cup(s), fresh, chopped
-
plain lowfat yogurt½ cup(s)
- Combine water, tomatoes, lentils, cumin, salt, and pepper in medium saucepan and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until lentils are tender, about 30 minutes.
- Remove saucepan from heat and stir in cilantro. Ladle soup evenly into 4 bowls. Top each serving with 2-tablespoon dollop of yogurt. If reheating, thin soup with water, if needed.
- Per serving: 1 cup soup and 2 tablespoons yogurt