Red Lentil Soup with Lemon Yogurt
Servings
Prep Time
6
People
10
Minutes
Cook Time
38
Minutes
Servings
Prep Time
6
People
10
Minutes
Cook Time
38
Minutes
Ingredients
2
Medium Garlic Cloves
1
Medium Onion
3
medium tomatoes
1
red hot chile pepper
2
medium carrots
1
tbsp
Olive Oil
1/2
tsp
Fresh Thyme
1
tsp
mustard seed
1/4
cup
dried red lentils
5
cups
no-salt vegetable broth
4
tbsp
plain whole milk yogurt
2
tbsp
Fresh Lemon Juice
1
tsp
lemon zest
1
pinch
salt
1
pinch
Black Pepper
Instructions
Peel and chop garlic and onions.
Dice tomatoes into 1″ cubes.
Remove stem, seeds, and membranes from hot pepper. Mince.
Peel and cut carrots into 1″ pieces.
In large pan, heat oil over medium. Sauté onion, thyme, and carrots for approximately 3-4 minutes (until vegetables begin to soften).
Add garlic, hot pepper, and mustard seeds. Cook for additional 3-4 minutes.
Stir in tomatoes, lentils, and broth, and bring to boil.
Reduce heat to medium-low, cover, and simmer gently for 40 minutes, until lentils are tender.
Mix together yogurt and half of lemon zest. Set aside.
Add lemon juice to soup and season with salt and pepper to taste.
Ladle soup into warmed serving bowls, and serve with small spoonful of lemon yogurt and remaining lemon zest