Russian Red-Lentil Soup

Name: Russian Red-Lentil Soup
Prep time: 15 min
Cook time: 3 h 45 min
Total time: 4 h
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 2 Tbsp. chopped fresh mint; 1½ cups plain yogurt; ½ tsp. coarsely ground black pepper; 2 14½-oz. cans chicken or vegetable broth; 14½-oz. can diced tomatoes; ¾ tsp. salt; 1 Tbsp. honey; ½ tsp. dried thyme; 3 cups water; 1 Tbsp. oil; ½ cup diced, dried apricots; 3 cloves garlic, minced; 1 large onion, chopped; ½ tsp. cumin; 1½ cups dried red lentils

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
4 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Naomi E. Fast Hesston, KS

Ingredients

1 Tbsp. oil
1 large onion, chopped
3 cloves garlic

Americas
United States
Soup
Vegetarian
Gluten-free

Method

Combine all ingredients except mint and yogurt in slow cooker.
Cover. Heat on High until soup starts to simmer, then turn to Low and cook 3–4 hours.
Add mint and dollop of yogurt to each bowl of soup.