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My review
Red Lentil Soup with Lemon-Mint Yogurt
71k
Chef John
"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 294Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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.
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Reviews
Read all reviews 9Most helpful
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2/23/2020
Incredibly yummy. Really good without the lemon mint sauce, but the sauce takes this to another level.
2/24/2020
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.
2/20/2020
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...
2/19/2020
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...
3/27/2020
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 ...
3/19/2020
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...
2/27/2020
This is a fantastic recipe, simple and full of flavor. It will definitely be in the rotation from here on out.
2/18/2020
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...