Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

Name: Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe
Total time: 30 min
Yield: 6
Ingredients: For the Soup:; 1 small carrot, peeled and roughly chopped; 1 stalk celery, roughly chopped; 6 scallions, white parts only, roughly chopped; 2 cloves garlic, split in half; 1-inch knob ginger, peeled and roughly chopped; 1 jalapeño or Serrano chili, roughly chopped; 1/4 cup extra-virgin olive oil, plus more for serving; 1 pound red or yellow lentils; 1 1/2 quarts homemade or store-bought low sodium vegetable stock; 2 bay leaves; 1/4 cup lemon juice from 2 lemons; Kosher salt and freshly ground black pepper; For the Curry Yogurt:; 1 cup nonfat Greek-style yogurt; 3 tablespoons chopped fresh cilantro leaves; 1 teaspoon Japanese or Madras curry powder

Easy Red Lentil Soup With Curry Yogurt | The Food Lab

Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

Active 30 mins

Total 30 mins

Serves 4 to 6 servings

For the Soup:

1 small carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
6 scallions, white parts only, roughly chopped
2 cloves garlic, split in half
1-inch knob ginger, peeled and roughly chopped
1 jalapeño or Serrano chile, roughly chopped
1/4 cup extra-virgin olive oil, plus more for serving
1 pound red or yellow lentils
1 1/2 quarts homemade or store-bought low-sodium vegetable stock
2 bay leaves
1/4 cup lemon juice from 2 lemons
Kosher salt and freshly ground black pepper

For the Curry Yogurt:

1 cup nonfat Greek-style yogurt
3 tablespoons chopped fresh cilantro leaves
1 teaspoon Japanese or Madras curry powder

Combine carrots, celery, scallions, garlic, ginger, and chili in the bowl of a food processor. Pulse until very finely chopped, about 15 short pulses, scraping down bowl as necessary.
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat until shimmering. Add chopped vegetables and cook, stirring frequently, until softened and aromatic but not browned, about 4 minutes. Add lentils, chicken stock, and bay leaves. Simmer, stirring occasionally until lentils are fully tender, 15 to 20 minutes.
While lentils cook, combine yogurt, cilantro, and curry powder in a small bowl and whisk to combine. Season to taste with salt and pepper. Transfer to a small serving bowl.
When lentils are cooked, remove and discard bay leaves. Working in two batches, purée soup in a blender, drizzling in remaining extra virgin olive oil while blender runs. Return soup to a pot, whisk in lemon juice, thin to desired consistency with water or stock, season to taste with salt and pepper, and serve immediately, passing the curry yogurt and extra-virgin olive oil on the side.

This Recipe Appears In

The Food Lab: Easy Red Lentil Soup With Curry Yogurt

Nutrition Facts (per serving)
400	Calories
10g	Fat
57g	Carbs
23g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	400
% Daily Value*
Total Fat 10g	13%
Saturated Fat 1g	7%
Cholesterol 2mg	1%
Sodium 393mg	17%
Total Carbohydrate 57g	21%
Dietary Fiber 10g	34%
Total Sugars 5g
Protein 23g
Vitamin C 16mg	79%
Calcium 105mg	8%
Iron 6mg	31%
Potassium 788mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)