A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
294 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Ingredients
1 pinch salt
2 tablespoons butter
1 large carrot, diced
2 teaspoons ground cumin
1 cup red lentils
4 cloves garlic, crushed
1 quart chicken broth
1 large yellow onion, diced
1 rib celery, diced
3 tablespoons plain Greek yogurt, or more to taste
