1 Tbs olive oil, plus more for garnish
1 medium onion, diced small
3 stalks celery, diced small
3 cloves garlic, minced
1 tsp ground cumin
5 cups vegetable broth
1 cup red lentils
Salt and pepper, to taste
½ cup siggi’s 0% plain skyr, plus more for garnish
1 Tbsp Lemon juice
Cilantro, roughly chopped, for garnish
In a large pot, heat oil over medium-high heat. Add the onion and celery and cook until tender, about 6-8 minutes. Add the garlic and cook for one minute. Add the cumin and cook for one minute more.
Pour in the broth, add the lentils and stir. Bring to a boil, reduce to a simmer, and cook for 35-40 minutes, allowing the flavors to meld and the lentils to break down. Season with salt and pepper, to taste.
Remove from the heat and let cool for a few minutes. Transfer soup to a blender and add in siggi’s 0% plain skyr and lemon juice. Blend until smooth.
Enjoy garnished with olive oil, additional skyr, and fresh cilantro.