CookPal AI
Red Lentil Soup with Lemon Mint Yogurt

Red Lentil Soup with Lemon Mint Yogurt

Cost $12, save $10

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Base

    • 🧈 2 tablespoons butter
    • 🧅 1 large yellow onion, diced
    • 3 tablespoons tomato paste
    • 🧂 1 teaspoon kosher salt
    • 4 cloves garlic, crushed
    • 2 teaspoons ground cumin
    • ⅛ teaspoon cayenne pepper
    • 1 quart chicken broth
    • 1 cup red lentils
    • 1 rib celery, diced
    • 🥕 1 large carrot, diced

  • Garnish/Yogurt Sauce

    • 6 leaves fresh mint, thinly sliced
    • 🧂 1 pinch salt
    • 3 tablespoons plain Greek yogurt
    • 🍋 ½ lemon, juiced
    • 🍋 ½ teaspoon lemon zest

STEPS

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.

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.

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.

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.

NUTRIENTS

Per 1 serving

🔥

294

Calories

  • 16
    Protein
  • 41
    Carbs
  • 8
    Fats

💡 Use an immersion blender with caution to avoid splattering hot soup.Prepare the lemon-mint yogurt in advance for quicker assembly.Freeze leftovers for up to 3 months; reheat gently before serving.Add extra lemon juice for a zesty kick if desired.