And Another... Spiced Lentil Soup with Minted Yogurt

This was tonight's dinner and it was a nice change from our typical dish. We had garlic bread with it but it would be great with a salad and fresh rolls.

Spiced Lentil Soup with Minted Yogurt

4 oz. bacon (about 4 slices), cut into thin strips

2 Tbs. extra-virgin olive oil

1 large leek (white and light green parts only), cut in half, rinsed of grit, and finely diced

2 medium carrots, peeled and finely diced

1 rib celery, finely diced

Kosher salt and freshly ground black pepper

2 tsp. ground cumin

1 tsp. ground coriander

1 1/2 cups dried lentils, preferably French green (also called lentilles du Puy) although brown are fine, sorted through and rinsed

6 Tbs. chopped fresh cilantro

1 cup plain yogurt

2 Tbs. chopped fresh mint

Cook the bacon in the oil in a large saucepan or pot over medium heat, stirring occasionally, until it's brown and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.

Add the leek, carrots, and celery to the pan, season with salt and pepper, and cook, stirring occasionally, until the vegetables soften and just start to brown, about 7 minutes. Stir in the coriander and cumin and cook for 30 seconds. Stir in the lentils and 5 cups of water and season with salt and pepper. Bring to a boil, reduce the heat to maintain a gentle simmer, cover, and cook until the lentils become tender but not mushy, about 45 minutes.

*At this point, I used my hand blender and pureed a good 1/2-3/4 of the soup.

Stir in 4 Tbs. of the cilantro and the reserved bacon. thing with water, if necessary, to get the consistency you like. Taste for salt and pepper.

In a small bowl, mix the yogurt with the remaining 2 Tbs. cilantro and the mint and season with salt.

Ladle the soup into serving bowls, top with a dollop of the yogurt and serve immediately.

*Spiced Lentil Soup with Minted Yogurt, Tony Rosenfeld, FC #62, Scott Phillips