Jordanian Rashouf Lentil Yogurt Soup

Ingredients

• 1 cup brown lentils
• 1 cup plain yogurt
• 1 tbsp cornstarch
• 2 cups vegetable stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the lentils and put them in a saucepan with the stock and 2 cups water. Bring to a boil, skim off the foam, then simmer for 25 to 30 minutes, until tender but not collapsing.
2. While they cook, heat the oil or butter in a small skillet and cook the onion with a pinch of salt for 6 minutes until golden, then add the garlic and dried mint for 30 seconds and set aside.
3. Whisk the yogurt and cornstarch together in a bowl until completely smooth. The starch is what stabilises the yogurt so it can be heated without splitting.
4. Ladle a cup of the hot lentil broth into the yogurt in a thin stream, whisking constantly, to bring it up to temperature gradually.
5. Pour the tempered yogurt back into the pan over low heat and stir steadily in one direction with a wooden spoon for 8 to 10 minutes, until the soup thickens and coats the spoon.
6. Never let it boil. Yogurt that reaches a rolling boil separates into grainy curds and there is no way back from it.
7. Stir in the onion and mint mixture, season with salt, pepper, and lemon, and serve hot with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.