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.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 10g||34%|
|Total Sugars 5g|
|Vitamin C 16mg||79%|
|*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.|