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1 cup lentils 250 mL
4 cups water (or beef broth) 1 L
2 tbsp butter 30 mL
1 medium onion, finely chopped 1
1 medium garlic clove, finely chopped 1
1-1/2 tsp curry powder (or to taste) 7 mL
salt and fresly ground black pepper, to taste
2/3 cup unflavored yogurt 150 mL
garlic-flavored croûtons (optional)
Combine the lentils and water (or beef broth) in a heavy pot. Bring to a boil and reduce the heat to low. Cover and simmer about 1 hour or until the lentils are very tender.
In a small skillet melt the butter over moderate heat. Add the onion and garlic and sauté until golden, stirring frequently. Add the curry powder and cook, stirring, 1 minute. Add this mixture to the soup. Season with the salt and pepper. Cover and simmer 10 minutes.
Purée the soup in an electric blender. Return the soup to the pot and beat in the yogurt until thoroughly blended. Cook over low heat until the soup is heated through. Do not allow it to boil.
Adjust the seasoning. Serve soup with croûtons, if desired.
4 cups water (or beef broth) 1 L
2 tbsp butter 30 mL
1 medium onion, finely chopped 1
1 medium garlic clove, finely chopped 1
1-1/2 tsp curry powder (or to taste) 7 mL
salt and fresly ground black pepper, to taste
2/3 cup unflavored yogurt 150 mL
garlic-flavored croûtons (optional)
Combine the lentils and water (or beef broth) in a heavy pot. Bring to a boil and reduce the heat to low. Cover and simmer about 1 hour or until the lentils are very tender.
In a small skillet melt the butter over moderate heat. Add the onion and garlic and sauté until golden, stirring frequently. Add the curry powder and cook, stirring, 1 minute. Add this mixture to the soup. Season with the salt and pepper. Cover and simmer 10 minutes.
Purée the soup in an electric blender. Return the soup to the pot and beat in the yogurt until thoroughly blended. Cook over low heat until the soup is heated through. Do not allow it to boil.
Adjust the seasoning. Serve soup with croûtons, if desired.
