Ingredients
4
4 servings
- •2 tablespoons butter
- •1 large yellow onion, diced
- •3 tablespoons tomato paste, or more to taste
- •1 teaspoon kosher salt, or more to taste
- •4 cloves garlic, crushed
- •2 teaspoons ground cumin
- •0.125 teaspoon cayenne pepper
- •1 quart chicken broth
- •1 cup red lentils
- •1 rib celery, diced
- •1 large carrot, diced
- •6 leaves fresh mint, thinly sliced
- •1 pinch salt
- •3 tablespoons plain Greek yogurt, or more to taste
- •0.5 lemon, juiced
- •0.5 teaspoon lemon zest
Instructions
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 294
- Carbohydrate: 41g
- Fat: 8g
- Fiber: 17g
- Protein: 16g
- Sugar: 7g
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