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Red Lentil Soup with Mango Raita
A steaming bowl of this delightfully fragrant soup is a great start to a meal. Mango adds a fruity touch to the refreshing raita topping...
Servings
8
8
Cuisine Type
- american
Day Part
- lunch
- dinner
Menu Part
- soup
A steaming bowl of this delightfully fragrant soup is a great start to a meal. Mango adds a fruity touch to the refreshing raita topping.
Ingredients
2 cups red lentils, rinsed
1 1⁄2 cups onions, chopped
4 bay leaves
1 tbsp. cumin
1 tsp. turmeric and coriander
6 cups chicken stock
Salt and pepper
Raita:
1 cup yogurt or sour cream
1 cucumber, finely chopped
4 tbsp. mango chutney
Fresh cilantro, for garnish
Steps
In a large, heavy pot, combine, lentils, onions, bay leaves, spices, and chicken stock and bring to a boil. Lower heat and simmer until lentils are tender, about 45 min. Remove the bay leaves.
Transfer soup to blender or food processor and puree until smooth.Return to saucepan and add more stock or water if necessary. Season to taste.
For raita, combine ingredients in large bowl and refrigerate at least 1 hr. Top soup with raita and garnish with fresh cilantro, if desired.
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