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:

Quickview
597k Calories
33g Protein
15g Total Fat
82g Carbs
96% Health Score
Limit These
Calories
597k
30%

Fat
15g
24%

  Saturated Fat
2g
17%

Carbohydrates
82g
27%

  Sugar
11g
13%

Cholesterol
3mg
1%

Sodium
1683mg
73%

Get Enough Of These
Protein
33g
67%

Fiber
35g
144%

Folate
572µg
143%

Manganese
1mg
81%

Vitamin B1
1mg
70%

Vitamin A
3187IU
64%

Phosphorus
619mg
62%

Vitamin K
57µg
55%

Iron
9mg
51%

Zinc
6mg
41%

Magnesium
158mg
40%

Potassium
1385mg
40%

Vitamin B6
0.72mg
36%

Copper
0.64mg
32%

Vitamin B5
2mg
29%

Vitamin B2
0.41mg
24%

Vitamin C
17mg
21%

Calcium
204mg
20%

Vitamin E
2mg
19%

Selenium
11µg
17%

Vitamin B3
3mg
17%

Vitamin B12
0.34µg
6%

covered percent of daily need
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