Recipe of Red Lentil Loaf Nyt

Red Lentil Soup With Lemon-Mint Yogurt

There are many wonderful and compassionate vegan options to replace the meat on if you fit into that category or just want a more natural meat alternative, try this red lentil loaf recipe!

Recipe Summary Red Lentil Soup With Lemon-Mint Yogurt

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.

Ingredients | Red Lentil Loaf Nyt

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

Directions

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.

You can use vegetable broth instead of chicken if you want this animal free, or if business is slow, you can even use water. If you use a plant-based yogurt and olive oil instead of butter, you could make this fully vegan.

Other varieties of lentils will work.

If making well ahead, blanching the mint for a few seconds in boiling water and then shocking in ice water will help retain the green color once mixed into the yogurt.

If you're not into the yogurt, some crumbled feta cheese is also nice with this.

Info | Red Lentil Loaf Nyt

prep: 15 mins cook: 45 mins total: 60 mins Servings: 4 Yield: 4 servings

TAG : Red Lentil Soup With Lemon-Mint Yogurt

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