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 |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 6815 mg | 296% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 71.8 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 1152 mg | 89% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6540 mg | 139% | |
*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.
