A morish lentil soup
By Mira Lieberman
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DO NOT skip the yogurt sauce, it makes all the difference. I told you so.
Ingredients
Ingredients
For the soup:
1.5 cups red lentils, rinsed
1 onion, diced
1 celery stick, chopped
2 peeled carrots, cut into rings
1 celeriac, peeled and diced
1 small potato, diced
A handful of chopped coriander
1 tbsp chopped mint
1 clove garlic, chopped
4 tbsp olive oil
2 tbsp rice, rinsed
For the yogurt sauce:
200ml plain vegan yogurt
½ garlic clove, chopped
2 tbsp chopped mint
½ tsp lemon rind
1 tsp lemon juice
Salt and pepper to taste
For the spices:
1 tbsp tomato puree
1 garlic clove, chopped
1 tsp cumin, turmeric, brown sugar
½ tsp cinnamon and black pepper
1 cup boiling water
Image credit: noracooks.com
Method
Method
In a large pot, fry the onion, carrots, celery, potato and celeriac for about 5 minutes. Make sure they are all cut more or less to the same size so that they fry evenly.
In a food processor or blender, blend all the soup spices together and add to the vegetables, together with the red lentils. Add chopped coriander and mix well.
Add 1 ¼ litres of water, bring to the boil. Then lower the heat, cover and cook over low heat for half an hour. Add 2 tbsp rice and continue cooking for an additional 20 minutes.
In a bowl or blender, mix all the yogurt ingredients and serve alongside the soup.
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