Easy 30-Minute Red Lentil Soup With Curry Yogurt
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Easy 30-Minute Red Lentil Soup With Curry Yogurt at home. One portion of this dish contains about 33g of protein, 16g of fat, and a total of 598 calories. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.28 per serving. It works best as a soup, and is done in approximately 30 minutes. If you have curry powder, carrot, vegetable stock, and a few other ingredients on hand, you can make it. It will be a hit at your Winter event. This recipe from Serious Eats has 215 fans. Overall, this recipe earns a spectacular spoonacular score of 100%. Similar recipes are {30 Minute} Creamy Vegan Spiced Red Lentil Soup, Red Lentil Curry Soup, and Red Lentil And Vegetable Soup With Chive Yogurt.
Servings: 4
Ingredients:
2 bay leaves
1 small carrot, peeled and roughly chopped
1 stalk celery, roughly chopped
1 teaspoon Japanese or Madras curry powder
3 tablespoons chopped fresh cilantro leaves
2 cloves garlic, split in half
1-inch knob ginger, peeled and roughly chopped
Kosher salt and freshly ground black pepper
1/4 cup lemon juice from 2 lemons
1 pound red or yellow lentils
1 cup non-fat Greek-style yogurt
1/4 cup extra-virgin olive oil, plus more for serving
6 scallions, white parts only, roughly chopped
1 jalapeño or Serrano chili, roughly chopped
1 1/2 quarts homemade or store-bought low sodium vegetable stock
Equipment:
food processor
bowl
sauce pan
whisk
blender
pot
Cooking instruction summary:
Procedures 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, 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.
Step by step:
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.
3. Add chopped vegetables and cook, stirring frequently, until softened and aromatic but not browned, about 4 minutes.
4. Add lentils, chicken stock, and bay leaves. Simmer, stirring occasionally until lentils are fully tender, 15 to 20 minutes.
5. While lentils cook, combine yogurt, cilantro, and curry powder in a small bowl and whisk to combine. Season to taste with salt and pepper.
6. Transfer to a small serving bowl.
7. 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.
Nutrition Information:
covered percent of daily need
