Lentil Soup With Caraway and Minted Yoghurt

• 2 tablespoons vegetable oil
• 2 onions, roughly diced
• 1 carrot, roughly sliced
• 2 teaspoons coriander seeds
• 1 teaspoon caraway seed
• 2 garlic cloves, crushed
• 350 g dried red lentils
• 1 12 liters water
• salt & fresh ground pepper
• 5 tablespoons plain yogurt
• 2 tablespoons of fresh mint, finely chopped

1. Heat the oil in a saucepan and sweat the onions and carrot over a very low heat until soft, about 10 minutes In a small frying pan over a medium heat, toast the coriander and caraway until fragrant.
2. Grind to a powder with a pestle and mortar.
3. Add half the ground spice and the garlic to the vegetables, anf stir over a medium heat for a minute or two.
4. Add the lentils and water, raise the heat, boil for 10 minutes, then cover and simmer gently for 15 minutes.
5. Puree in a blender until smooth.
6. Return to the heat and warm through.
7. Adjust the seasoning, adding more spice powder if desired.
8. In a bowl, whisk together the yoghurt and mint.
9. Serve the soup with a dollop of yoghurt swirled on top.

vegetable oil, onions, carrot, coriander seeds, caraway seed, garlic, red lentils, liters water, salt, plain yogurt, mint

Taken from www.food.com/recipe/lentil-soup-with-caraway-and-minted-yoghurt-339621 (may not work)