Name: Red Lentil Soup with Lemon Mint Yogurt
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - 2 tablespoons; Yellow onion, diced - 1 large; Tomato paste, or more to taste - 3 tablespoons; Kosher salt, or more to taste - 1 teaspoon; Garlic, crushed - 4 cloves; Ground cumin - 2 teaspoons; Cayenne pepper - ⅛ teaspoon; Chicken broth - 1 quart; Red lentils - 1 cup; Celery, diced - 1 rib; Carrot, diced - 1 large; Fresh mint, thinly sliced - 6 leaves; Salt - 1 pinch; Plain Greek yogurt, or more to taste - 3 tablespoons; Lemon, juiced - ½; Lemon zest - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Red Lentil Soup with Lemon Mint Yogurt

1. Butter - 2 tablespoons

2. Yellow onion, diced - 1 large

3. Tomato paste, or more to taste - 3 tablespoons

4. Kosher salt, or more to taste - 1 teaspoon

5. Garlic, crushed - 4 cloves

6. Ground cumin - 2 teaspoons

7. Cayenne pepper - ⅛ teaspoon

8. Chicken broth - 1 quart

9. Red lentils - 1 cup

10. Celery, diced - 1 rib

11. Carrot, diced - 1 large

12. Fresh mint, thinly sliced - 6 leaves

13. Salt - 1 pinch

14. Plain Greek yogurt, or more to taste - 3 tablespoons

15. Lemon, juiced - ½

16. Lemon zest - ½ teaspoon

How to cook deliciously - Red Lentil Soup with Lemon Mint Yogurt

1. Stage

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, 5 to 7 minutes.

2. Stage

Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes. 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, 30 to 40 minutes.

3. Stage

Meanwhile, make lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve.

4. Stage

Taste soup for seasoning. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture. Serve hot with spoonfuls of lemon-mint yogurt.