- Published Feb 17th
- Ready In1h
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
- 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 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 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 Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
- 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 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.
- 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.
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.