Recipe Details
Ingredients
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2tablespoonsbutter
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1largeyellow onion, diced
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3tablespoonstomato paste, or more to taste
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1teaspoonkosher salt, or more to taste
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4clovesgarlic, crushed
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2teaspoonsground cumin
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⅛teaspooncayenne pepper
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1quartchicken broth
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1cupred lentils
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1ribcelery, diced
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1largecarrot, diced
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6leavesfresh mint, thinly sliced
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1pinchsalt
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3tablespoonsplain Greek yogurt, or more to taste
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½lemon, juiced
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½teaspoonlemon zest
Cooking Directions
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Melt butter in a saucepan over medium-high heat. Add onion, tomato paste, and salt to melted butter. Cook, stirring often, until onion softens and tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
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Add garlic, cumin, and cayenne pepper; cook and stir for 2 minutes. Stir in broth and bring to a boil. Stir in lentils, celery, and carrot. Reduce heat to medium-low and simmer, stirring occasionally, until lentils and vegetables are very tender, 30 to 40 minutes.
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Meanwhile, make lemon-mint yogurt: Grind mint and salt in a mortar and pestle to a paste. Add yogurt, lemon juice, and zest; stir together until combined. Refrigerate until ready to serve.
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Taste soup for seasoning. Use an immersion blender to purée about 1/2 of the soup to achieve a creamier texture. Serve hot with spoonfuls of lemon-mint yogurt.
Cooking Tips:
To make this dish vegan, use olive oil instead of butter, vegetable broth instead of chicken, and plant-based yogurt instead of Greek yogurt.
Other varieties of lentils will work.
If making the soup ahead, blanching the mint for a few seconds in boiling water and then shocking it in ice water will help retain its green color when mixed into the yogurt.
Crumbled feta cheese is a nice substitution if you’re not into yogurt.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories294 | |
% Daily Value * | |
Total Fat 8g |
11% |
Saturated Fat 4g |
22% |
Cholesterol 22mg |
7% |
Sodium 1654mg |
72% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 17g |
62% |
Total Sugars 7g |
|
Protein 16g |
|
Vitamin C 21mg |
105% |
Calcium 78mg |
6% |
Iron 5mg |
28% |
Potassium 790mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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