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Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

Name: Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe
Prep time: 15 min
Cook time: 30 min
Cuisine: Indian
Ingredients: ; 1 1/2 quarts homemade or store-bought low sodium vegetable stock; 1 cup non-fat Greek-style yogurt; 1 jalapeño or Serrano chili, roughly chopped; 1 pound red or yellow lentils; 1 small carrot, peeled and roughly chopped; 1 stalk celery, roughly chopped; 1 teaspoon Japanese or Madras curry powder; 1-inch knob ginger, peeled and roughly chopped; 1/4 cup extra-virgin olive oil, plus more for serving; 1/4 cup lemon juice from 2 lemons; 2 bay leaves; 2 cloves garlic, split in half; 3 tablespoons chopped fresh cilantro leaves; 6 scallions, white parts only, roughly chopped; For the Curry Yogurt; For the Soup; Kosher salt and freshly ground black pepper

Category
Soup
Cusine
Indian

What do you need?

How to make?

Ingredients

For the Soup

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 jalapeño 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

For the Curry Yogurt

1 cup non-fat Greek-style yogurt

3 tablespoons chopped fresh cilantro leaves

1 teaspoon Japanese or Madras curry powder

Directions

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. 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. 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. When lentils are cooked, remove and discard bay leaves. Working in two batches, purée 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.