Recipe by A Good Thing
This does take a bit of effort but it is worth it. I use my food processor to chop the veggies and always double or triple this recipe because everyone wants seconds and thirds!
Top Review by William (Uncle Bill) Anatooskin
This soup was so tasty that I had it for lunch and dinner the next day. I did not have any plain yogurt, so I used sour cream instead and it was just great. I tempered the sour cream in 2 cups of cooled and pureed soup before adding to the soup pot. The pasta (small penne) gave the soup a bit of body, tasted great. Thank you for posting this great soup recipe. "Uncle Bill"
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 350 g carrots, sliced
- 1 stalk celery, sliced
- 225 g red lentils
- 2 1⁄2 cups vegetable stock
- 3 cups boiling water
- 1 cup pasta
- 2⁄3 cup plain yogurt
- salt and pepper
- 2 tablespoons fresh parsley, chopped, to garnish
Directions See How It's Made
- Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
- Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
- Simmer, uncovered, for 15 minutes until the lentils are completely tender.
- Allow to cool for 10 minutes.
- Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
- Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
- Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
- Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
- Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.