MIDDLE EASTERN LENTIL AND YOGURT SOUP

MIDDLE EASTERN LENTIL AND YOGURT SOUP image

Yield 10 bowls

Number Of Ingredients 13

Previous Next

1 bag dry lentils
2 cups medium egg noodles
2 medium onions, chopped
4 garlic cloves, chopped
Small bunch flat leaf parsley
2 eggs
¼ cup olive oil
32 ounce low fat plain yogurt
12 cups water
¼ cup dried mint
Salt
Pepper
Paprika

Steps:

Sort and clean lentils as suggested on packaging. In a frying pan, heat olive oil and fry chopped onions and garlic. Once the onions and garlic have browned, turn off heat and add finely crushed mint to onions; mix then set aside. Add water, parsley and lentils to a large pot and begin to cook on medium heat. While lentils cook, take a large mixing bowl and add the yogurt and two eggs; mix well then set aside. Once lentils are tender, add egg noodles and cook until noodles are al dente (approximately 7 minutes), then turn off heat. Combining the yogurt mixture to the hot soup must be done with care to avoid curdling. Ladle hot soup into the bowl with the yogurt mixture and stir. Repeat several times until approximately half the pot of the soup has been mixed into the yogurt mixture. Then, slowly pour the yogurt/soup mixture into the pot and stir. Add onions and mint to the soup and stir well. Lastly, add salt, pepper and paprika to taste and reheat soup on very low heat while stirring frequently (do not let soup boil as yogurt will curdle). NOTE: When reheating leftover soup, do not reheat the entire pot; just reheat individual serving sizes and do not heat to boil.