Red Lentil Soup with Spicy Yoghurt and Date Cubes

Total time 30 mins
30 mins preparation time

Ingredients

4 portion(s)
2 
small onions
2 tsp
olive oil
600 ml
vegetable stock
200 g
red lentils
1 
carrot
1 
stick of celery
320 g
chopped tomato (canned)
1 tsp
curry powder
Freshly ground pepper

For the spicy yoghurt:

100 g
yoghurt
100 g
sour cream
1 pinch
of ground cumin
1 pinch
of ground cardamom seeds
1 pinch
of ground caraway seeds
1 pinch
of grated lemon zest

Also:

40 g
dates
1 tsp
curry paprika
Nutritional facts (per portion): 1473 kJ  /  352 kcal
4 g Fat
23 g Protein
42 g Carbohydrates

Preparation

Step 1

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.

Step 2

Combine all the ingredients for the spicy yoghurt. Chop up the dates.

Step 3

Put the lentil soup into bowls and  add a dash of spiced yoghurt at the centre with a sprinkling of dates and paprika.

Recipe-ID: 234

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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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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