Red Lentil & Pasta Soup


"The canned lentil soup cannot compare to this homemade version. The contrast between the yogurt and the cumin gives this soup a flavor that is striking."
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Original recipe yields 4 servings

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  1. Heat oil in large pan. Saute onion, garlic, carrot, celery & lentils until vegetables are tender. Keep stirring so lentils do not burn. Add water & bouillon and bring to boil. Add cumin & Simmer for 15 minutes until lentils are tender.Add salt & pepper to taste. Cook pasta according to package directions while soup is simmering.
  2. Cool slightly then use hand blender to blend until smooth. Add the pasta and yogurt and heat 2-3 minutes until hot. DO NOT BOIL AFTER YOGURT IS ADDED.


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