Red Lentil Soup

• 2 None onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 250 g carrots, peeled and finely diced
• 2 tbsp sunflower oil
• 1 tbsp thyme, chopped
• 250 g red lentils
• None None salt and freshly ground white pepper
• 1 pinch paprika
• 1.25 litres vegetable stock
• 1-2 tbsp sesame seeds, roasted
• 2 slices bread, diced
• 20 g butter
• 1-2 tsp curry powder
• 100 g spring onions, trimmed and finely sliced
• 1-2 sprigs mint, chopped
• 150 g whole milk yogurt
• 1 pinch ground cumin
• 1-2 tbsp lemon juice

1. Heat oil in a large saucepan on medium-high heat. Saute onions and garlic for 5 mins. Add carrots and thyme and saute for 2 mins. Stir in lentils and season with salt, pepper and paprika. Pour in stock. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 25 mins.
2. Melt butter with the curry powder in a small skillet. Cook the diced bread 2 mins until golden. Remove from pan and set aside. Stir mint into the yogurt in a small bowl. Season with salt, pepper, cumin and lemon juice.
3. Serve soup in bowls sprinkled with sesame seeds and a dollop of minty yogurt. Garnish with croutons and green onions.

onions, garlic, carrots, sunflower oil, thyme, red lentils, salt, paprika, vegetable stock, sesame seeds, bread, butter, curry, spring onions, mint, milk yogurt, ground cumin, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/29994 (may not work)