Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe Recipe

Name: Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno or Serrano chili, 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; 1 cup non-fat Greek-style yogurt; 3 tablespoons chopped fresh cilantro leaves; 1 teaspoon Japanese or Madras curry powder

Servings: persons

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 jalapeno or Serrano chili, 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
1 cup non-fat 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, puree 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.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

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