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Red lentil soup with lemon-mint yogurt
Ingredients :
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
For the Lemon-Mint Yogurt:
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
Method :
Step 1
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.
Step 2
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.
Step 3
Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.
Step 4
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.
Step 5
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.
Serves : 4
Time :
Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal