The temperatures have dropped here in Prague, okay really dropped. It is quite frigid to say the least at a chilly -6 degrees Celsius and on its’ way down to -11 over the weekend. It’s definitely winter, there’s no denying that fact anymore. I know it is colder in some parts of the world right now but yikes, it seems as if I should wear 5 layers of clothes, have a hot tea IV and a face mask at times whenever I brave the cold temperatures outside. Somehow I have a difficult time warming up after coming in from the cold after walking to my place from the metro or sitting in a drafty seat on the tram all the way home. What’s the answer to warm up my bone-chilling body?! Soup! Soup does a body good.
GF Lentil Soup with Lemon Yogurt Cream
Makes about 8 cups of soup
slightly adapted from the Kitchn
2 tablespoons olive oil
1 yellow onion, diced small
2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
3/4 can of diced tomatoes
1 tablespoon smoked paprika or 1 tablespoon regular paprika with a 1/4 tsp of chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups green or brown lentils (dried)
6 cups chicken or vegetable broth (try a gluten-free chicken or vegetable broth sold at DM on Vodičkova here in Prague by the brand name ALNATURA)
2 cups of boiling water
1 bay leaf
1 cup yogurt
juice from 1 lemon
Place a large pot over medium heat. Add the olive oil and heat slightly, add onion and cook until softened, about 5 minutes. Add the carrots and celery, cook for several more minutes. Add the garlic, tomatoes and spices. Cook for 1 minute until fragrant.
Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed.
Whisk together the yogurt and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve.