Red Lentil Soup with Lemon Mint Yogurt

Red Lentil Soup with Lemon Mint Yogurt
  • PREP TIME
    15 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    4 People
  • VIEWS
    98

A vibrant and heartwarming lentil soup, transformed with a swirl of tangy lemon-mint yogurt. This dish is a symphony of textures and flavors, offering a satisfyingly rich and comforting experience that belies its simple, vegetable-based origins.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    22 mg
  • Fiber
    17 g
  • Protein
    16 g
  • Saturated Fat
    4 g
  • Sodium
    1654 mg
  • Sugar
    7 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Melt butter in a saucepan over medium-high heat. Add onion, tomato paste, and salt to melted butter. Cook, stirring often, until onion softens and tomato paste turns a deep brick red or brown color, about 5 to 7 minutes.

Image Step 02
02 Step

Recipe View Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes, allowing the spices to bloom and release their fragrance. Stir in broth and bring to a boil. Stir in lentils, celery, and carrot. Reduce heat to medium-low and simmer, stirring occasionally, until lentils and vegetables are very tender, about 30 to 40 minutes.

Image Step 03
03 Step

Recipe View Meanwhile, prepare the lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste, releasing the mint's essential oils. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve, allowing the flavors to meld.

Image Step 04
04 Step

Recipe View Taste soup for seasoning, adjusting salt as needed. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture, leaving some of the soup chunky for added interest. Serve hot, garnished generously with spoonfuls of the refreshing lemon-mint yogurt.

For a vegetarian option, substitute vegetable broth for chicken broth.
A touch of smoked paprika can add a wonderful depth of flavor to the soup.
If you don't have a mortar and pestle, finely chop the mint and mash it with the salt using the back of a spoon.

Macey Doyle

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 32 Ratings)
Total Reviews: (3)
  • Marjorie Boyle

    I've made this several times, and it's always a hit. So easy and flavorful!

  • Wallace Durgan

    This soup is absolutely divine! The lemon-mint yogurt is a game-changer.

  • Dallas Tromp

    The cayenne pepper adds just the right amount of heat. I love it!

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