Serrano chili and a little grated ginger add pungency to this instant soup but a little chilled Greek yogurt balances these spices with a vibrant flavor. one serving: (4 total) Calories 369, total fat 3 g, saturated fats g., proteins 27 g., carbohydrates 59 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Photo of the dish: АнтонисAchilleos Time: 35 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. Squeezed and Washed Red Lentils
- 1 chopped serrano chili pepper (remove seeds to pepper was less sharp)
- 1 coarsely chopped large tomato
- A piece of ginger, peeled and grated, 3-4 cm in size.
- 3 chopped garlic cloves
- 1/4 tsp ground turmeric
- Coarse salt
- 1/4 Art. coarsely chopped fresh cilantro, plus some more for decoration
- 1/4 Art. greek yogurt
- Naan tortilla, thin pita bread or other tortillas, for serving
Recipes with similar ingredients: lentils, serrano peppers, tomatoes, ginger root, garlic, turmeric, cilantro, yogurt, naan cakes, wheat cakes
Recipe preparation:
- Put lentils in a saucepan and pour 7 tbsp. warm water cover and bring to a boil. Add chili peppers tomato, ginger, garlic, turmeric and 2 tsp. salt. Cover tightly cover and simmer over moderate heat, stirring constantly, until the soup does not thicken, 18-20 minutes. Add cilantro. Dilute as desired soup with water and salt.
- In a small bowl, mix yogurt with 2 tsp. water and a pinch salt. Pour the soup into plates, lay yogurt on top and decorate cilantro. Serve with tortillas.
