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Red Lentil Soup with Lemon-Mint Yogurt

Rated as 4.83 out of 5 Stars
71k

"This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint."
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Ingredients

1 h servings 294
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
  4. 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.
  5. 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.

Footnotes

  • Chef's Notes:
  • You can use vegetable broth instead of chicken if you want this animal free, or if business is slow, you can even use water. If you use a plant-based yogurt and olive oil instead of butter, you could make this fully vegan.
  • Other varieties of lentils will work.
  • If making well ahead, blanching the mint for a few seconds in boiling water and then shocking in ice water will help retain the green color once mixed into the yogurt.
  • If you're not into the yogurt, some crumbled feta cheese is also nice with this.

Nutrition Facts


Per Serving: 294 calories; 8.2 41.2 15.8 22 1654 Full nutrition

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Reviews

Read all reviews 9
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Incredibly yummy. Really good without the lemon mint sauce, but the sauce takes this to another level.

super good, the mint lemon yogurt was crucial for me.

Absolutely Loved it. Recipe very similar but BETTER than one I’ve used in the past from The NY Times. Chef John is the best.

Good Soup, next time I would cook the carrots and celery with the onions at the beginning. The yogurt was not worth the effort, a good dollop of EVOO and some Parmesan was a better topper. Over...

Yum, turned out really tasty, although I was too lazy to do the mint in a mortar/pestle. Really felt it needed a big drizzle of olive oil on top! I had the heat on a little low and the carrots w...

I added extra vegetables, like carrots and squash and mushrooms. I also did not have chicken stock but I had some veg stock from a disaster refried beans experiment on the Instant pot. Turned ...

This is the first time for me to make red lentil anything, but I can tell you this soup has made a lentil fan out of me. My hubby and I enjoyed this tasty soup. Though have to say, not a fan o...

This is a fantastic recipe, simple and full of flavor. It will definitely be in the rotation from here on out.

Easy, healthy. One thing, though -- 30 minutes is a long time for this simmer uncovered -- it will reduce all your liquid. I simmered for 15 minutes partially covered, -- shut off heat and jus...