Source: dLife

A thick and spicy red lentil soup topped off with lemon yogurt.

Servings

1 tbsp olive oil
1 medium onions , finely chopped
0.5 tsp fresh thyme , 1 sprig
2 medium carrots , finely diced
2 medium garlic cloves , finely chopped
1 red hot chile peppers , seeded and finely diced
1 tsp mustard seed , yellow
3 medium tomatoes , coarsely chopped
0.25 cup red lentils, dried
5 cup low sodium vegetable broth , hot
4 tbsp plain yogurt, whole milk
2 tbsp fresh lemon juice , from 1 small lemon
1 tsp fresh lemon peel , grated
1 pinch salt (to taste)
1 pinch black pepper (freshly ground, to taste)

1 In large pan, heat oil over medium. Sauté onion, thyme, and carrots for approximately 3-4 minutes (until vegetables begin to soften).
2 Add garlic, hot pepper, and mustard seeds, cook for additional 3-4 minutes.
3 Stir in tomatoes, lentils, and stock and bring to boil.
4 Reduce heat, cover and simmer gently for 30 minutes (until lentils are tender).
5 Mix together yogurt and half of lemon zest. Set aside.
6 Squeeze lemon juice into soup and season with salt and pepper to taste.
7 Ladle soup into warmed serving bowls and serve with small spoonful of lemon yogurt, lemon zest and freshly ground black pepper.