Ingredients
- 3 Tbsp olive oil
- 1/2 cup minced garlic and ginger
- 4 carrots medium dice
- 4 stalks celery medium dice
- 1 fennel bulb medium dice
- 2 bell peppers medium dice
- 1 onion medium dice
- 2 Tsp curry powder
- 1/2 Tsp cumin
- 4 fresh bay leaves
- 1 28oz can diced tomatoes
- 10 cups water
- 1 1/2 cups red lentils
- juice of 1 lime
- 3 Tbsp butter
- S&P to taste
- Cilantro leaves for final garnish
Lime Yogurt
- 7oz container of fage whole milk yogurt
- zest of 1/2 a lime
- juice of 1 lime
- 1 Tbsp honey
- 1 Tbsp olive oil
- 1 oz water
- S&P to taste
Heat a large pot to medium, add olive oil, garlic and ginger. Stirring frequently cook for about 5 minutes or until lightly colored. Add the diced vegetables, curry, cumin and season liberally with S&P.
Cook vegetables and spices for 5 minutes, they should be giving off a wonderful aroma and beginning to soften. At this point, add the fresh bay leaves, canned diced tomatoes, water and red lentils.
Bring this mixture up to a boil and reduce it to a simmer, making sure to stir so nothing sticks to the bottom. Simmer the soup for an hour or longer until the lentils break down and thicken the soup slightly.
Take the soup off the heat and swirl in the butter and lime juice, check for seasoning, adding more S&P if needed.
For the Yogurt: In a small bowl, add all the ingredients. Use a whisk to combine flavors thoroughly. Adding a touch more water if the yogurt is too thick to drizzle on top of the soup.