Serves 8.
2 cups red lentils
1 cup chopped tomato (I use Pomi tomato)
1
carrot, peeled and roughly chopped
1 medium onion, peeled and roughly
chopped
1 Tbsp sweet curry powder
1-1/2 tsp ras
el hanout (or a mix of cumin and turmeric)
1/4 tsp cayenne pepper
6
cups water
Zest of 1 lemon
1/2 cup Greek yogurt
Kosher salt
and fresh black pepper, to taste
In a 4-quart slow cooker, place the lentils, tomato, carrot, onion, curry, ras el hanout and cayenne. Add 6 cups of water, and stir to combine. Cook on HIGH for 3 hours.
(To cook on the stove top, place lentils, tomato, carrot, onion, curry, ras el hanout and cayenne in a small Dutch oven or heavy soup pot. Add 8 cups of water. Bring to a boil, then reduce heat to low and cook, partially covered, for 2 hours. Check water from time to time, and add 1/4 cup at a time if the lentils start to stick. Then, continue with the directions below.)
Using an immersion blender (carefully!), or in batches in a standing blender, puree the soup until smooth. Add lemon zest, yogurt, and plenty of salt and pepper. Using the blender again, or a whisk, process the soup to incorporate the yogurt.
Serve hot, or chill in the refrigerator for up to 3 days and serve cold.