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Red Lentil Soup with Lemon Mint Yogurt
Red Lentil Soup with Lemon Mint Yogurt
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Lemon-mint yogurt elevates Chef John's meatless red lentil soup with refreshing flavor.
Ingredients:
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 tablespoons tomato paste, or more to taste
  • 1 teaspoon kosher salt, or more to taste
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 0.125 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
  • 3 tablespoons plain Greek yogurt, or more to taste
  • 0.5 lemon, juiced
  • 0.5 teaspoon lemon zest
Instructions:
  • In a saucepan over medium-high heat, melt butter until sizzling. Add onion, tomato paste, and salt, cooking until the onion softens and the tomato paste deepens in color, about 5 to 7 minutes. Stir occasionally for optimal flavor development.
  • Sauté garlic, cumin, and cayenne pepper for 2 minutes. Pour in the broth and bring to a boil. Add lentils, celery, and carrot. Simmer on medium-low heat until tender, stirring occasionally, for about 30-40 minutes.
  • To prepare the lemon-mint yogurt: Crush mint and salt in a mortar and pestle to form a paste. Mix in yogurt, lemon juice, and zest until well combined. Chill until serving.
  • Blend half of the soup using an immersion blender for a creamy texture. Serve hot with dollops of lemon-mint yogurt. Taste and adjust seasoning as needed.

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