Best 7 Lentil Soup With Minted Yogurt Recipes

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MOROCCAN LENTIL SOUP WITH YOGURT



Moroccan Lentil Soup with Yogurt image

I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.

Provided by breezermom

Categories     Spinach

Time 1h

Yield 7 1/2 cups

Number Of Ingredients 21

8 spinach, leaves (use large ones)
1 medium onion, chopped
2 tablespoons olive oil
1 carrot, scraped and sliced
2 garlic cloves, minced
6 cups chicken broth
1 cup red lentil
1 cup tomatoes, peeled, seeded, and chopped
4 green onions, sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 bay leaf
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup fine egg noodles, uncooked
1/2 cup plain yogurt

Steps:

  • Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
  • Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
  • Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
  • Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

SPICED BROWN LENTILS WITH YOGURT



Spiced Brown Lentils With Yogurt image

In India, dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.

Provided by Martha Rose Shulman

Categories     dinner, easy, one pot, main course, side dish

Time 1h10m

Yield Serves 4 to 6

Number Of Ingredients 13

1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
1 small onion, cut in half
2 garlic cloves, cut in half
1 bay leaf
4 cups water (more if necessary)
2 tablespoons canola or peanut oil
1 teaspoon cumin seeds, lightly toasted and ground
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 to 2 teaspoons curry powder, to taste
Salt, preferably kosher salt, to taste
1/2 cup plain low-fat yogurt
Chopped cilantro for garnish

Steps:

  • Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste (under-salt slightly because you will be reducing the liquid), and continue to simmer for another 15 minutes, until the lentils are falling apart tender and fragrant. Remove the onion and garlic and discard.
  • Heat the oil in a large, heavy nonstick skillet over medium-high heat. Add the spices and stir as they sizzle for about 30 seconds, until very fragrant. Add the beans with their liquid and cook, stirring and mashing with the back of a wooden spoon, until the mixture thickens, like refried beans. Add salt to taste, once the mixture has reduced to the desired consistency. Spoon onto plates and top each serving with a generous spoonful of yogurt and a sprinkling of chopped cilantro.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams

TURKISH RED LENTIL SOUP WITH MINT



Turkish Red Lentil Soup with Mint image

This soup is divine and much like you will get at any authentic Turkish restaurant. It has dynamic flavors and a lovely mild heat. I make a big batch and eat it for lunch with crusty bread and salad the entire week. Optional: Serve with additional mint and lemon wedges.

Provided by Jenna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, diced
1 clove garlic, minced
¼ cup diced tomatoes, drained
5 cups chicken stock
½ cup red lentils
¼ cup fine bulgur
¼ cup rice
2 tablespoons tomato paste
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon dried mint
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large pot over high heat. Cook and stir the onion in the hot oil until it begins to soften, about 2 minutes. Stir the garlic into the onion and cook another 2 minutes. Add the diced tomatoes to the onion mixture; continue to cook and stir another 10 minutes.
  • Pour in the chicken stock, red lentils, bulgur, rice, tomato paste, paprika, cayenne pepper, and mint to the tomato mixture; season with salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until the the lentils and rice are cooked through, about 30 minutes.
  • Pour the soup into a blender to no more than half full. Firmly hold the lid in place and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into your serving dish. Alternately, you can use a stick blender and puree the soup in cooking pot.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 24.1 g, Cholesterol 0.6 mg, Fat 5.6 g, Fiber 4.4 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 623.4 mg, Sugar 2.6 g

RED LENTIL SOUP WITH LEMON-MINT YOGURT



Red Lentil Soup with Lemon-Mint Yogurt image

This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful--but it's also, thanks to the lentils, kinda meaty. When you're eating this, it really doesn't seem like a vegetable-based soup. Garnish with thinly sliced mint.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 16

2 tablespoons butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
3 tablespoons tomato paste, or more to taste
4 cloves garlic, crushed
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 quart chicken broth
1 cup red lentils
1 rib celery, diced
1 large carrot, diced
6 leaves fresh mint, thinly sliced
1 pinch salt
½ teaspoon lemon zest
½ lemon, juiced
3 tablespoons plain Greek yogurt, or more to taste

Steps:

  • Melt butter in a saucepan over medium-high heat. Add onion, salt, and tomato paste. Cook, stirring often, until the onion softens and the tomato paste turns a deep brick red or brown color, 5 to 7 minutes.
  • Add garlic, cumin, and cayenne; cook, stirring, for 2 more minutes. Stir in the broth and bring to a simmer. Reduce heat to medium-low and add the lentils, celery, and carrots.
  • Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
  • Meanwhile, grind the mint and salt into a paste using a mortar and pestle. Add lemon zest, lemon juice, and yogurt, and stir together until combined. Refrigerate until ready to serve.
  • Taste the soup and adjust seasoning as needed. Serve as-is or use an immersion blender to puree about half of the soup to achieve a creamier texture. Serve hot with spoonfuls of the lemon-mint yogurt.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 41.2 g, Cholesterol 22.4 mg, Fat 8.2 g, Fiber 17.4 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1654.2 mg, Sugar 6.6 g

LENTIL SOUP WITH MINTED YOGURT



Lentil Soup with Minted Yogurt image

Categories     Soup/Stew     Appetizer     Yogurt     Lunch     Mint     Basil     Curry     Lentil     Carrot     Healthy     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 11

1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, peeled, chopped
3 garlic cloves, minced
4 teaspoons curry powder
1 16-ounce package dried lentils
9 cups (or more) canned low-salt chicken broth or canned vegetable broth
1 1/2 cups plain yogurt
1/4 cup chopped fresh peppermint or other fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until vegetables begin to soften, about 10 minutes. Add curry, then lentils and stir 2 minutes. Add 9 cups broth and bring to boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour 15 minutes. Season soup with salt and pepper.
  • Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper. (Soup and herbed yogurt can be made 1 day ahead. Cover separately and chill. Bring soup to simmer, thinning with more broth if needed, before continuing.) Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

LENTIL SOUP



Lentil Soup image

Categories     Soup/Stew     Bean     Pepper     Pork     Quick & Easy     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 11

1 carrot, halved lengthwise and sliced thin crosswise
1 small onion, sliced thin
1 garlic clove, minced
1 small bay leaf
1 tablespoon olive oil
2 1/2 cups chicken broth
1/2 cup lentils, picked over and rinsed
1/3 cup chopped smoked ham
1/2 cup finely chopped drained bottled roasted red peppers
3 tablespoons minced fresh parsley leaves
1 teaspoon balsamic vinegar, or to taste

Steps:

  • In a heavy saucepan cook the carrot, the onion, the garlic, and the bay leaf in the oil over moderate heat, stirring occasionally, until the vegetables are softened. Stir in the broth and the lentils and simmer the mixture, covered partially, stirring occasionally, for 25 minutes. Stir in the ham, the roasted peppers, 2 tablespoons of the parsley, the vinegar, and salt and pepper to taste and cook the soup for 1 minute. Discard the bay leaf, divide the soup between 2 bowls, and garnish it with the remaining 1 tablespoon parsley.

LENTIL SOUP WITH MINTED YOGURT



Lentil Soup With Minted Yogurt image

Make and share this Lentil Soup With Minted Yogurt recipe from Food.com.

Provided by morgainegeiser

Categories     Low Cholesterol

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil
2 medium onions, chopped
2 large carrots, peeled, chopped
3 garlic cloves, minced
4 teaspoons curry powder
1 (16 ounce) package dried lentils
9 cups reduced-sodium chicken broth
pepper
1 1/2 cups low-fat plain yogurt
1/4 cup of fresh mint
1/4 cup fresh cilantro
1/4 cup chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add onions, carrots and garlic and saute until vegetables begin to soften, about 5 minutes.
  • Add curry, then lentils and stir 2 minutes.
  • Add nine cups of broth and bring to a boil. Reduce heat, cover and simmer until lentils are tender, adding more broth if soup is too thick and stirring occasionally, about 1 hour and 15 minutes. Season with pepper.
  • Whisk yogurt, mint, cilantro, and basil in a small bowl to blend. Season herbed yogurt with pepper. Cover separately and chill.
  • Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

Nutrition Facts : Calories 450.9, Fat 7.3, SaturatedFat 1.7, Cholesterol 2.5, Sodium 168.3, Carbohydrate 69.1, Fiber 25.1, Sugar 16.4, Protein 30.4

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