Spicy Lentil Soup

• 2 cups red lentils, picked over and rinsed
• 1 serrano chile pepper, chopped (remove seeds for less heat)
• 1 large tomato, roughly chopped
• 1 1 1/2 -inch piece ginger, peeled and grated
• 3 cloves garlic, finely chopped
• 1/4 teaspoon ground turmeric
• Kosher salt
• 1/4 cup roughly chopped fresh cilantro, plus more for topping
• 1/4 cup Greek yogurt
• Naan or other flatbread, for serving

1. Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil.
2. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt.
3. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes.
4. Stir in the cilantro.
5. Thin the soup with water, if desired, and season with salt.
6. Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl.
7. Ladle the soup into bowls and top with the yogurt and more cilantro.
8. Serve with naan.
9. Per serving: Calories 369; Fat 3 g (Saturated 1 g); Cholesterol 3 mg; Sodium 21 mg; Carbohydrate 59 g; Fiber 15 g; Protein 27 g
10. Photograph by Antonis Achilleos

red lentils, serrano chile pepper, tomato, ginger, garlic, ground turmeric, kosher salt, fresh cilantro, greek yogurt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-lentil-soup-recipe.html (may not work)