Red Lentil Soup with Spicy Yoghurt and Date Cubes
For the spicy yoghurt:
Dice the onions and sauté in the oil. Add the stock and lentils and bring to the boil. Reduce the heat and cook for around 10 minutes. Add the chopped carrots and celery, and the tomatoes, and continue cooking at a medium heat for around 5 minutes. Stir in the curry powder and season with Kikkoman Naturally Brewed Soy Sauce and pepper. Cover and continue cooking at low heat for another few minutes.
Combine all the ingredients for the spicy yoghurt. Chop up the dates.
Put the lentil soup into bowls and add a dash of spiced yoghurt at the centre with a sprinkling of dates and paprika.
Recipe as PDF
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