Red Lentil Soup with Mint Yogurt

For the red lentil soup with mint yogurt, first peel the shallots and cut into small cubes, heat some olive oil in a pot and fry the shallots in it, add the spices and continue roasting briefly. Briefly fry the tomato paste and pour in the soup. Add the lentils and simmer until the lentils are soft.

Then add the whipped cream and finely puree the soup (if necessary, pass through a sieve). Season to taste with lemon juice and zest, salt and pepper.

For the mint yogurt, mix all ingredients together.

Fry the papadam in a little sunflower oil (do a cooking spoon test) until crispy, drain on kitchen paper and season with a little sea salt.

Pour soup into a deep plate, put a spoonful of mint yogurt on top and sprinkle with parsley or cilantro. Serve the red lentil soup with mint yogurt with the papadams.

Preparation Tip:

The red lentil soup with mint yogurt can also be refined with kaffir lime leaves. Coconut milk can be used instead of whipped cream. Red curry paste can also be used for seasoning.

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