Bone broth lentil soup

A comforting bowl of bone broth lentil soup, packed with earthy flavors and hearty textures finished off with a dollop of creamy Greek yogurt and a sprinkle of fresh coriander.

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Course: Soup

Cuisine: American

Keyword: Lentils and chicpea soup

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

Calories: 387kcal

Ingredients

9 oz Lentils (250g)
3 cups Bone broth
3.5 oz Peas (100g)
2 tsp Cumin seeds
Medium onion
4 Small tomatoes
1 tbsp Coriander
½ cup Greek yoghurt
2 tbsp Olive oil
1 tsp Sugar
Salt to taste

Instructions

Dice the onion and sauté with olive oil in a deep soup pot for 5 minutes.
Add 2 teaspoons of cumin seeds and ½ a teaspoon of chili flakes. sauté these just until the seeds are fragrant, this could take 3 minutes on medium-high heat.
Grate 4 small tomatoes and add them to the pot. Add the lentils as well, pour 3 cups of bone broth, and cook for 15 to 20 minutes or until the lentils are soft/cooked.
Add the peas. You can add more broth or water if the soup is losing it's consistency and cook for 5 to 8 more minutes.
Season with a pinch of salt and a teaspoon of sugar.
Remove from heat then add Greek yoghurt and chopped coriander. Serve and enjoy.

Nutrition