Lentil Soup with Lemon and Yogurt - Linssoppa med citron och yoghurt

LENTIL SOUP WITH LEMON AND YOGURT

Linssoppa med citron och yoghurt

Serves 4

1 small fresh red chili fruit

1 onion

3 garlic cloves

2 tablespoons olive oil

4 tablespoons tomato paste

4 cups water

1 can crushed tomatoes, 14 oz

1 tablespoon paprika

2 vegetable bouillon cubes

2 teaspoons cumin

1.2 cup dried red lentils

½ lemon

2 teaspoons honey

salt, black pepper

For serving:

unflavored yogurt, 3% fat

fresh parsley

toast

Trim the chili and remove all seeds. Finely chop onion, garlic and chili. Heat up the olive oil in a saucepan and then sauté onion and chili until the onion is tender and glossy. Turn in the tomato paste and continue cooking for a short while. Add water, finely crushed tomatoes, paprika, bouillon cubes, cumin and bring to a boil.

Rinse the dried lentils well under running water and add them to the saucepan. Boil the soup over low to medium heat for 15 minutes until the lentils are tendered. Stir the soup occasionally so that the lentils don't burn in the bottom of the pan. Flavor to taste with lemon, honey, salt and pepper. Add more water if you want a thinner soup.

Serve with a dab of yogurt, finely chopped parsley and toast.

Enjoy!

Bella