How To make Lentil and Yogurt Soup
2 ts Corn or olive oil
2 oz Lean back bacon, trimmed
-of any fat and chopped 1 Onion, chopped
1 Carrot, diced
6 oz Mushrooms, wiped and
-chopped 6 oz Orange lentils, rinsed and
-drained 2 pt Chicken stock
1 1/2 ts Ground coriander
6 tb Low-fat natural yogurt
Salt and freshly ground -black pepper 1 tb Snipped fresh chives, to
-serve Preparation time: 10 minutes Cooking time: 50 minutes Freezing: recommended (without yogurt) for up to 3 months Heat the oil in a large saucepan and saute the bacon with the onion and carrot for 5 minutes, until the onion is translucent. Add the mushrooms, lentils and chicken stock. Season with the coriander, a little salt and pepper and bring to a boil. Reduce the heat and simmer gently for 40 minutes, or until the lentils are soft.
Stir in the yogurt and reheat gently. Ladle into warm soup bowls, sprinkle with the snipped chives and serve immediately. Vegetarian option: omit the bacon and use vegetable stock. This will remove the Protein Selection and reduce the Optional Calories to 25 per serving. The Calories per serving will be 150.
How To make Lentil and Yogurt Soup's Videos
Armenian Yogurt Soup Spas Recipe - Սպաս - Heghineh Cooking Show
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Classic Spanish Lentil Stew | One of Spain´s Most Iconic Dishes
EPISODE 633 - How to Make a Classic Spanish Lentil Stew | A Classic & Timeless Recipe
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Turkish Yoghurt Soup Recipe ???? Hearty Soup Recipes
A Turkish classic: Yoghurt Soup. Healthy & Wholesome:)
Yoghurt Soup Ingredients:
250 grams Thick Yoghurt
50 grams Yoghurt
2 Egg Yolks
3 tablespoons Rice
2 tablespoons Flour
1.5 tablespoons Butter
1 tablespoon Dried Mint
1 liter Beef Stock
Salt
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The Soup Will SAVE THE WORLD! ???? Lentil Soup Recipe with a Variety of DELICIOUS Toppings!
Today I want to share with you, our number one soup; lentil soup. ???? I have never met anyone who doesn’t like this soup. It was one of the five dishes I loved when I was a child. It is very easy to make, cheap, nutritious and keeps you happy and warm for along time. Plus, with small tricks you can turn this soup into a fulfilling main course with low calories!
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Servings: 6-8
Difficulty: Easy
Prep time: 3 minutes
Cooking time: 15-20 minutes
2 cups red lentils
8 cups water
1 large onion, roughly chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 heaped teaspoon salt
• Rinse the lentils for about two minutes under cold running water to remove any excess dirt and starch.
• Place the lentils and onion in a medium sized pot and fill with the water.
• Boil for 10-15 minutes until it becomes a thick puree.
• Collect the white foam forming on top while boiling. This foam gives the soup a greyish color and makes it harder to digest.
• To make the meyane (roux), melt the butter in a pan and add the flour.
• Cook for a couple of minutes until it smells like roasted nuts and becomes light brown.
• Pour in the chicken stock into the pan and whisk constantly.
• Add the mixture to the soup and season with the salt.
• Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.
Your velvety lentil soup is ready and it is such a good base that you can top with many things and turn the soup into an incredible meal. For the classical one, top with red pepper flakes and squeeze some lemon. In Cyprus, it is really common -and delicious- to add black olives to soup and adding croutons is always a good idea. You can always sprinkle some roasted kadayif instead of croutons. If you want your soup as a main coarse, top with some meatballs, red beans and coriander. For a lighter version, salad, croutons and some sesame seeds would be great! Last but not least, Bahar’s favorite - yogurt, black pepper, red pepper, olives and parsley
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Lentil Yogurt Soup - Armenian Cuisine - Qalagosh - Heghineh cooking Show
Lentil Yogurt Soup - Armenian Cuisine - Qalagosh - Heghineh cooking Show
Recipe
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Meat, Lentil and Yoghurt Soup (Kelecoş) Recipe - Traditional Turkish Recipes
Meat, Lentil and Yoghurt Soup (Kelecoş)
Serves six people
Cooking time: 45 minutes on medium heat,15 minutes on low heat.
100g cooked green lentils,
110g cooked chickpeas,
100g pre-soaked pearled wheat/wheat berries,
1 medium onion,
50ml of sunflower oil,
500g of diced meat,
1200ml of hot water,
240g yogurt,
2 tablespoons of flour,
1 teaspoon salt.
Tips: use a skimmer spoon/strainer ladle to remove the froth that rises to the surface while the meat is cooking in order to keep the broth clear.
Dice 1 medium onion. Heat the sunflower oil in a deep saucepan then add the meat to the pan and fry until browned.
Add the chopped onions and continue to cook for about 5 minutes. Pour in the hot water. Then add the pre-soaked wheat berries, cooked green lentils and cooked chickpeas. Cook on medium heat for about 45 minutes until the meat is tender.
To make the dressing, put the yoghurt in a mixing bowl. Add 1 teaspoon of salt and 2 tablespoons of flour and whisk together.
Check to make sure the meat is thoroughly cooked, then take 2-3 serving spoons of the soup stock and whisk into the yoghurt mixture. To prevent the yoghurt from curdling, add the mixture to the pan gradually and keep whisking rapidly until it is thoroughly blended with the soup.
Continue to cook for 15 minutes on low heat and then serve hot.