Red Lentil Soup with Lemon Yogurt
Servings Prep Time
6People 10Minutes
Cook Time
Servings Prep Time
6People 10Minutes
Cook Time
  • 2 Medium Garlic Cloves
  • 1 Medium Onion
  • 3 medium tomatoes
  • 1 red hot chile pepper
  • 2 medium carrots
  • 1tbsp Olive Oil
  • 1/2tsp Fresh Thyme
  • 1tsp mustard seed
  • 1/4cup dried red lentils
  • 5cups no-salt vegetable broth
  • 4tbsp plain whole milk yogurt
  • 2tbsp Fresh Lemon Juice
  • 1tsp lemon zest
  • 1pinch salt
  • 1pinch Black Pepper
  1. Peel and chop garlic and onions.
  2. Dice tomatoes into 1″ cubes.
  3. Remove stem, seeds, and membranes from hot pepper. Mince.
  4. Peel and cut carrots into 1″ pieces.
  5. In large pan, heat oil over medium. Sauté onion, thyme, and carrots for approximately 3-4 minutes (until vegetables begin to soften).
  6. Add garlic, hot pepper, and mustard seeds. Cook for additional 3-4 minutes.
  7. Stir in tomatoes, lentils, and broth, and bring to boil.
  8. Reduce heat to medium-low, cover, and simmer gently for 40 minutes, until lentils are tender.
  9. Mix together yogurt and half of lemon zest. Set aside.
  10. Add lemon juice to soup and season with salt and pepper to taste.
  11. Ladle soup into warmed serving bowls, and serve with small spoonful of lemon yogurt and remaining lemon zest