16 ounces chicken bone broth (I used 1 pouch Osso Good Chicken Bone Broth with Chinese Herbs)
juice of half lemon (or more to taste)
salt and fresh cracked black pepper
full fat yogurt (yes, full fat!)
Heat the oil in a soup pot and sauté the shallot, garlic, and carrot for several minutes, stirring often. Add the lentils and bone broth to the pot, give it a good stir, and bring up to a boil.
Turn down the heat so the soup gently simmers, cover, and cook for about 15 minutes, or until the lentils are just tender.
Puree half the soup in a blender or food processor until smooth, then return that to the pot, along with about a cup of water (or more bone broth) to thin it out. Season with salt and fresh cracked black pepper to taste, and add the squeeze of fresh lemon juice, to taste as well.
Bring the soup back up to a simmer, check the seasonings, and serve, topped with a dollop of yogurt, some fresh cilantro, and a few grindings of black pepper.
View the recipe instructions at The View From the Great Island