Lentil and garlic soup with yogurt
The Australian Women's Weekly The $ Smart Cook
Lentil and garlic soup with yogurt
Lentil and garlic soup with yogurt
INGREDIENTS
1 tablespoon olive oil
10 cloves garlic, sliced thinly
2 sprigs fresh thyme
2 cups (400g) australian fine green lentils
2 cups (500ml) vegetable stock
2 litres (8 cups) water
175g watercress, trimmed, chopped coarsely
minted yogurt
1 cup (280g) yogurt
1 tablespoon lemon juice
¼ cup coarsely chopped fresh mint
METHOD
Heat oil in large saucepan; cook garlic and thyme, stirring, until garlic softens. Stir in lentils then stock and the water; bring to the boil. Reduce heat; simmer, covered, about 35 minutes or until lentils soften.
Meanwhile, make minted yogurt.
Blend or process soup, in batches, until pureed; return to pan. Add watercress to soup; cook, stirring, until wilted. Serve soup with minted yogurt.
Minted yogurt
Combine ingredients in medium bowl.
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