Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

J. Kenji Lopez-Alt

Recipe Details

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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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