Lentil Soup with Minted Yogurt

Warm, comforting, and packed with flavor, this Lentil Soup with Minted Yogurt is the perfect marriage of hearty and refreshing. With a base of tender red lentils simmered in a fragrant mix of cumin, coriander, and smoky paprika, this vegetarian soup delivers layers of rich aromas and vibrant color. Topped with a cooling dollop of minted yogurt—made with creamy plain yogurt, fresh mint leaves, and a hint of lemon juice—it adds a zesty contrast to the earthy flavors. Ready in under an hour, this one-pot recipe is as easy as it is nutritious, making it an ideal choice for busy weeknights or meal prep. Serve with a sprinkle of fresh parsley for a final burst of freshness and enjoy this wholesome bowl of goodness.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrot
• 2 medium, diced celery stalks
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon smoked paprika
• 1 cup, rinsed and drained red lentils
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes
• 1 piece bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 cup plain yogurt
• 2 tablespoons, finely chopped fresh mint leaves
• 1 tablespoon lemon juice
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1 minute until fragrant.

Step 4

Add the rinsed red lentils, vegetable broth, diced tomatoes, and bay leaf to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, or until the lentils are tender.

Step 6

Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some texture. Alternatively, you can transfer half the soup to a blender, blend it, and return it to the pot.

Step 7

Season the soup with salt and black pepper to taste. Adjust the consistency with additional broth or water if needed.

Step 8

In a small bowl, whisk together the plain yogurt, finely chopped mint leaves, and lemon juice to make the minted yogurt.

Step 9

Serve the soup hot in bowls, topped with a dollop of minted yogurt and a sprinkle of chopped parsley if desired.

Nutrition Facts

Serving size	(3056.6g)

Amount per serving	% Daily Value*
Calories	1445.2

Total Fat 48.3g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 14.7mg	0%
Sodium 6815.3mg	0%
Total Carbohydrate 202.5g	0%
Dietary Fiber 55.9g	0%
Total Sugars 71.8g
Protein 65.9g	0%

Vitamin D 117.6IU	0%
Calcium 1152.0mg	0%
Iron 20.8mg	0%
Potassium 6540.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 17.5%

Carbs: 53.7%