Lentil Soup with Minted Yogurt
Warm, comforting, and packed with flavor, this Lentil Soup with Minted Yogurt is the perfect marriage of hearty and refreshing. With a base of tender red lentils simmered in a fragrant mix of cumin, coriander, and smoky paprika, this vegetarian soup delivers layers of rich aromas and vibrant color. Topped with a cooling dollop of minted yogurt—made with creamy plain yogurt, fresh mint leaves, and a hint of lemon juice—it adds a zesty contrast to the earthy flavors. Ready in under an hour, this one-pot recipe is as easy as it is nutritious, making it an ideal choice for busy weeknights or meal prep. Serve with a sprinkle of fresh parsley for a final burst of freshness and enjoy this wholesome bowl of goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 cup, rinsed and drained red lentils
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 1 piece bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cup plain yogurt
- 2 tablespoons, finely chopped fresh mint leaves
- 1 tablespoon lemon juice
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.
Add the rinsed red lentils, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, you can transfer half the soup to a blender, blend it, and return it to the pot.
Season the soup with salt and black pepper to taste. Adjust the consistency with additional broth or water if needed.
In a small bowl, whisk together the plain yogurt, finely chopped mint leaves, and lemon juice to make the minted yogurt.
Serve the soup hot in bowls, topped with a dollop of minted yogurt and a sprinkle of chopped parsley if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 15.3 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 244 mg | 19% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1757 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
