Red Lentil Soup with Lemon Yogurt
Warm, hearty, and bursting with bold, aromatic spices, this red lentil soup with lemon yogurt is the ultimate comfort food with a vibrant twist. Simmered to tender perfection with cozy flavors of cumin, coriander, and smoked paprika, this one-pot meal is balanced by the zesty brightness of freshly squeezed lemon juice. The creamy lemon yogurt topping adds a tangy contrast that elevates every spoonful, while an optional garnish of fresh cilantro provides a refreshing finish. Ready in just 45 minutes, this vegetarian red lentil soup is not only packed with wholesome protein and fiber but also easy to customize for your taste. Perfect as a light lunch or satisfying dinner, it’s a nutritious and flavorful addition to your soup rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrot, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 5 cups vegetable broth
- 1 cup crushed tomatoes
- 2 tablespoons fresh lemon juice
- 1 cup plain Greek yogurt
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes until softened and translucent.
Stir in the minced garlic and diced carrots, cooking for another 2 minutes.
Add the ground cumin, ground coriander, and smoked paprika. Stir well to coat the vegetables in the spices.
Add the rinsed red lentils, vegetable broth, and crushed tomatoes. Stir to combine.
Increase the heat to bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender.
While the soup is cooking, prepare the lemon yogurt. In a small bowl, mix the plain Greek yogurt with lemon zest and 1 tablespoon of the lemon juice. Set aside.
Once the lentils are soft, use an immersion blender to partially blend the soup if desired, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the remaining tablespoon of lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serve the soup hot, topped with a dollop of lemon yogurt and a sprinkle of fresh cilantro, if desired.
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 50.0 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4507 mg | 96% | |
*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.
