Red Lentil Soup with Lemon Yogurt

Warm, hearty, and bursting with bold, aromatic spices, this red lentil soup with lemon yogurt is the ultimate comfort food with a vibrant twist. Simmered to tender perfection with cozy flavors of cumin, coriander, and smoked paprika, this one-pot meal is balanced by the zesty brightness of freshly squeezed lemon juice. The creamy lemon yogurt topping adds a tangy contrast that elevates every spoonful, while an optional garnish of fresh cilantro provides a refreshing finish. Ready in just 45 minutes, this vegetarian red lentil soup is not only packed with wholesome protein and fiber but also easy to customize for your taste. Perfect as a light lunch or satisfying dinner, it’s a nutritious and flavorful addition to your soup rotation.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrot, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 cup red lentils, rinsed
• 5 cups vegetable broth
• 1 cup crushed tomatoes
• 2 tablespoons fresh lemon juice
• 1 cup plain Greek yogurt
• 1 teaspoon lemon zest
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes until softened and translucent.

Step 3

Stir in the minced garlic and diced carrots, cooking for another 2 minutes.

Step 4

Add the ground cumin, ground coriander, and smoked paprika. Stir well to coat the vegetables in the spices.

Step 5

Add the rinsed red lentils, vegetable broth, and crushed tomatoes. Stir to combine.

Step 6

Increase the heat to bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender.

Step 7

While the soup is cooking, prepare the lemon yogurt. In a small bowl, mix the plain Greek yogurt with lemon zest and 1 tablespoon of the lemon juice. Set aside.

Step 8

Once the lentils are soft, use an immersion blender to partially blend the soup if desired, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Step 9

Stir in the remaining tablespoon of lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 10

Serve the soup hot, topped with a dollop of lemon yogurt and a sprinkle of fresh cilantro, if desired.

Nutrition Facts

Serving size	2210.9 grams (2210.9g)

Amount per serving	% Daily Value*
Calories	1314

Total Fat 45.90g	59%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 6.40g
Cholesterol 25mg	8%
Sodium 5363mg	233%
Total Carbohydrate 168.80g	61%
Dietary Fiber 41.80g	149%
Total Sugars 50.00g
Protein 69.80g	140%

Vitamin D 0IU	0%
Calcium 667mg	51%
Iron 18mg	99%
Potassium 4507mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.2%

Protein: 20.4%

Carbs: 49.4%