Rating: 5 stars
28 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

45 mins
1 hr
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Lemon-Mint Yogurt:


Instructions Checklist
  • 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.

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

294 calories; protein 15.8g; carbohydrates 41.2g; fat 8.2g; cholesterol 22.4mg; sodium 1654.2mg. Full Nutrition