Ingredients
6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (o; range pekoe)
Directions
Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.
Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.
Classic Indian Cooking by Julie Sahni
Saturday, July 24, 2010
Saturday, July 17, 2010
Lentil Recipes, Bean Recipes
Michelle's Southwestern Corn and Bean Soup
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Ingredients
* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime
Special Equipment
Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)
Method
1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.
Red Lentil and Apricot Soup
From "Please to the Table"
INGREDIENTS
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste
PREP WORK
Chop the garlic & onions.
Chop the apricots.
Rinse the red lentils being sure to remove any small pebbles.
Peel, seed & chop the plum tomatoes
HOW TO MAKE AT HOME
1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.
2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.
3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.
4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.
DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker
* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).
South Indian Lentil Kootu
Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min
Original Recipe Yield 4 servings
Ingredients
* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut
Directions
1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.
Uttapam
(A south Indian savory pancake often eaten for breakfast)
Ingredients
* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired
Directions
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.
Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.
Basic Hummus
Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil
Directions:
Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.
Black Bean Dip
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.
Sunday, July 11, 2010
Zucchini Recipes
Zucchini Bread Recipe
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
Ingredients
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Zucchini potato pancakes
1 medium zucchini
1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)
1 egg
½ tsp salt
Sour cream or sour yoghurt for serving
Chopped chives (are very nice on top!)
Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,
When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.
Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.
Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.
Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).
On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!
Cold Zucchini Yogurt Mint Soup
Ingredients:
1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon
Directions:
Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.
Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.
When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.
Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.
Serves 4-6 as a first course.
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