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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Food Trivia

The most amount of grapes eaten in 3 minutes is 133. This record was set in 2001 by Mat Hand, from the UK.

Food Joke

One day a blonde went into Wal-Mart and saw something she liked. The Blonde asked the clerk what it was. The Clerk said it was a thermous. What does the thermous do? It keeps hot things hot and cold things cold. So she bought one. The blonde brought it to work one day and the blondes boss who also is a blonde said what is that thing? It is a thermous the first blonde said. What does it do? Keeps hot things hot and cold things cold. What do you have in it? I have coffee and a popcycle in it. Sent by Tom.

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