Red Lentil Soup with Lemon-Mint Yogurt recipe
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Ingredients
- 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 ⅛ teaspoon cayenne pepper 1 quart chicken broth 1 cup red lentils 1 rib celery, diced 1 large carrot, diced 6 leaves fresh mint, thinly sliced 1 pinch salt ½ teaspoon lemon zest ½ lemon, juiced 3 tablespoons plain Greek yogurt, or more to taste
Nutrition Info
- 293.9 caloriescarbohydrate: 41.2 gcholesterol: 22.4 mgfat: 8.2 gfiber: 17.4 gprotein: 15.8 gsaturatedFat: 4.3 gservingSize: -sodium: 1654.2 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Red Lentil Soup with Lemon-Mint Yogurt
Directions
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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.
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.
Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
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.
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.