Recipe: Tangy Spinach-Yogurt Soup (served hot or cold)

TANGY SPINACH-YOGURT SOUP

1 Tbsp. unsalted butter or canola oil
2 large white onions, thinly sliced
1 tsp. coarse salt
1/2 cup minced freshly parsley
1/4 cup minced fresh chives
1/4 cup minced fresh dill, or 1 Tbs. crumbled dried dill
1 1/2 Tbsp. crumbled dried oregano
1/2 cup uncooked green lentils, rinsed
1 cup water
4 cups plain low-fat or nonfat yogurt
4 cups torn washed spinach leaves
Dash paprika

In a large, deep saucepan, melt the butter or heat the oil. Add the onions, salt, parsley chives, dill, and oregano, and saute over low heat until the onion is limp, about 20 minutes.

Add the lentils and stir well to blend. Stir in the water. Bring to a boil over medium-high heat, cover, and simmer over low heat until the lentils are cooked, about 20 minutes. When the lentils are tender all the way through, turn off the heat.

In a large mixing bowl, whisk the yogurt until it's smooth and creamy. Whisk in about a tablespoon of the hot broth. Gradually add more broth, whisking after each addition, until half the broth is in the yogurt.

Whisk the yogurt mixture back into the sauce pan. Add the spinach, and stir constantly over low heat until the spinach has turned bright green and the soup has warmed through. 8 to 12 minutes. Be careful not to bring the soup to the boiling point or the yogurt will separate.

Ladle the soup into serving bowls, and sprinkle each serving with a dash of paprika. Or chill right away, covered, and serve cold.

Servings: 4
Source: the American Institute for Cancer Research