Red Lentil Soup with Lemon-Mint Yogurt

  • Recipe By
  • Published Feb 17th
  • Ready In1h
  • Servings4
  • Calories294
This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.

Red Lentil Soup with Lemon-Mint Yogurt Ingredients

The following are the ingredients needed to make delicious Red Lentil Soup with Lemon-Mint Yogurt for 4 servings:

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, or more to taste
  • 3 tablespoons tomato paste, or more to taste
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1 cup red lentils
  • 1 rib celery, diced
  • 1 large carrot, diced
  • For the Lemon-Mint Yogurt:
  • 6 leaves fresh mint, thinly sliced
  • 1 pinch salt
  • 1/2 teaspoon lemon zest
  • 1/2 lemon, juiced
  • 3 tablespoons plain Greek yogurt, or more to taste

Red Lentil Soup with Lemon-Mint Yogurt Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Red Lentil Soup with Lemon-Mint Yogurt, you need about 15 minutes of preparation time. The time needed to cook this Red Lentil Soup with Lemon-Mint Yogurt is about 45 minutes , and you can serve your Red Lentil Soup with Lemon-Mint Yogurt within 1 hour . The following are the steps to cook Red Lentil Soup with Lemon-Mint Yogurt easily:

  1. 1 Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
  2. 2 Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
  3. 3 Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
  4. 4 Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
  5. 5 Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

Notes

  • Chef's Notes:
  • You can use vegetable broth instead of chicken if you want this animal free, or if business is slow, you can even use water. If you use a plant-based yogurt and olive oil instead of butter, you could make this fully vegan.
  • Other varieties of lentils will work.
  • If making well ahead, blanching the mint for a few seconds in boiling water and then shocking in ice water will help retain the green color once mixed into the yogurt.
  • If you're not into the yogurt, some crumbled feta cheese is also nice with this.

Nutrition Facts

Per Serving: 294 calories; 8.2 grams of fat; 41.2 grams of carbohydrates; 15.8 grams of protein; 22 milligrams of cholesterol; 1654 milligrams of sodium.

  1. May 1st 2020

    I love this healthy soup. The only change I made was instead of adding lemon yogurt and mint, I used a dab of sour cream. Delish!

  2. Apr 18th 2020

    Made it exactly as the recipe called for. My tomato paste didn't look like the one in the movie when it was cooking, maybe I didn't put as much as Chef John did or perhaps my onion amount as ...

  3. Apr 10th 2020

    Fantastic! Couldn't find mint anywhere so used parsley instead. Still had the citrusy colourful aspect of the sauce and worked fine.

  4. Mar 19th 2020

    This is the first time for me to make red lentil anything, but I can tell you this soup has made a lentil fan out of me. My hubby and I enjoyed this tasty soup. Though have to say, not a f ...

  5. Feb 25th 2020

    super good, the mint lemon yogurt was crucial for me.

  6. Feb 24th 2020

    Absolutely Loved it. Recipe very similar but BETTER than one I’ve used in the past from The NY Times. Chef John is the best.

  7. Feb 23rd 2020

    Incredibly yummy. Really good without the lemon mint sauce, but the sauce takes this to another level.

  8. Feb 20th 2020

    Good Soup, next time I would cook the carrots and celery with the onions at the beginning. The yogurt was not worth the effort, a good dollop of EVOO and some Parmesan was a better topper. ...

  9. Feb 19th 2020

    Yum, turned out really tasty, although I was too lazy to do the mint in a mortar/pestle. Really felt it needed a big drizzle of olive oil on top! I had the heat on a little low and the carro ...