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