Ingredients
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1 large shallot, finely chopped
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1 1/2 cups red lentils, rinsed
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1 (28 oz) can crushed tomatoes
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2 tsp ground cumin
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1/4 cup plain yogurt
Steps
1
In a medium pot on medium-high, heat 1 tbsp olive oil. Add the shallot and a pinch of salt. Cook 3–4 min., until soft and translucent.
2
To pot, add the lentils, tomatoes, cumin, and 4 cups water. Season with salt and pepper. Stir to combine, and heat to a simmer on medium-high. Reduce to low and cook 18–22 min., stirring occasionally, until lentils are tender and soup has thickened.
3
Remove soup from heat. Using an immersion blender or a regular blender, purée half of the soup mixture until smooth. Ladle soup into bowls and swirl in the yogurt. Serve immediately.
Tips
If desired, garnish with chopped cilantro.
