Lentil Soup with Caraway and Minted Yogurt
This Indian-inspired dish, from a recipe in River Cottage Everyday by author Hugh Fearnley-Whittingstall (Ten Speed Press, 2011), flavors lentils with caraway and coriander to make a quick, fragrant soup. This recipe appeared in our March 2011 issue in Beth Kracklauer’s book review, Home Truths
- 2 tbsp. canola oil
- 2 medium yellow onions, roughly chopped
- 1 carrot, roughly chopped
- 2 tsp. coriander seeds, toasted and finely ground
- 1 tsp. caraway seeds, toasted and finely ground
- 2 cloves garlic, crushed
- 6 cups vegetable stock
- 1 1⁄2 cups red lentils, rinsed and drained
- Kosher salt and freshly ground black pepper, to taste
- 5 tbsp. Greek yogurt
- 2 tbsp. finely chopped fresh mint
- Toasted flat bread or pita, for serving
- Heat oil in a 4-qt. saucepan over medium heat. Add onions and carrots and cook, stirring occasionally, until soft, about 10 minutes. Add coriander, caraway, and garlic and cook, stirring often, until fragrant, 1–2 minutes. Add stock and lentils and bring to a boil; reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, until lentils are soft, 15–20 minutes.
- Transfer soup to a food processor or blender and, working in batches, purée until smooth. Return soup to the pot and keep warm over low heat. Season with salt and pepper.
- To garnish, stir together yogurt and some of the mint in a bowl; set aside for 10 minutes to marry flavors. Divide soup between 6 bowls, top with a dollop of the yogurt, and sprinkle with the remaining mint. Serve soup with flat bread.