Red Lentil Soup with Lemon Yogurt: A Hug in a Bowl

There’s something profoundly comforting about a bowl of warm lentil soup, especially on a blustery evening. I remember a particularly chilly autumn afternoon, having spent hours outdoors raking leaves, when my grandmother pulled a steaming pot of this very soup from the stove. The aroma, a complex blend of earthy lentils, fragrant thyme, and a hint of spice, filled the kitchen and promised immediate warmth. The crowning glory, a dollop of bright, tangy lemon yogurt, cut through the richness and elevated the whole experience to something truly special – a simple, honest dish that nourished both body and soul.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: Approximately 1.5 liters
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 sprig fresh thyme
• 2 medium carrots, finely diced
• 2 garlic cloves, finely chopped
• 1 red chile, seeded and finely chopped
• 1 teaspoon yellow mustard seeds
• 3 medium tomatoes, roughly diced
• 100 g red lentils, rinsed well
• 1 ¼ liters hot vegetable stock
• 4 tablespoons Greek yogurt
• 1 lemon, juice and zest of (zest of ½ lemon for the soup, remaining for the yogurt and garnish)
• Salt and freshly ground black pepper, to taste

Equipment Needed

• Large saucepan or pot
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula
• Small bowl (for the yogurt mixture)
• Ladle
• Serving bowls

Instructions

1. Begin by heating the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion, sprig of fresh thyme, and finely diced carrots. Sauté these aromatics for approximately 3 to 4 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
2. Next, introduce the finely chopped garlic cloves, finely chopped red chile, and yellow mustard seeds to the pot. Continue to cook for a further couple of minutes, stirring constantly, until the garlic is fragrant and the mustard seeds begin to pop. Be careful not to burn the garlic.
3. Stir in the roughly diced tomatoes, rinsed red lentils, and the hot vegetable stock. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer gently for 30 minutes. The lentils should become tender and easily crushed between your fingers or with the back of a spoon.
5. While the soup simmers, prepare the lemon yogurt. In a small bowl, mix together the Greek yogurt, half of the lemon zest, and season to taste with a pinch of salt and freshly ground black pepper. Set aside.
6. Once the lentils are tender, remove the sprig of thyme from the soup. Squeeze the juice of the lemon into the soup, stirring to incorporate. Season the soup with salt and freshly ground black pepper to your liking. You may find it needs a little more salt to bring out the flavors.
7. Ladle the hot soup into warmed serving bowls. Serve immediately with a generous spoonful of the lemon yogurt, scattered with the remaining lemon zest and a final flourish of freshly ground black pepper.

Expert Tips & Tricks

For an even smoother soup, you can use an immersion blender to partially or fully blend the soup once the lentils are cooked and the thyme sprig has been removed. This adds a velvety texture that many find particularly appealing. If you don’t have fresh thyme, a pinch of dried thyme can be used, but add it earlier with the onions to allow its flavor to infuse properly. When choosing your chile, consider your spice preference; a jalapeño will provide a milder heat than a serrano. For a vegan version, simply substitute the Greek yogurt with a thick, plain plant-based yogurt, such as coconut or soy yogurt.

Serving & Storage Suggestions

This soup is best served piping hot, with the cool, tangy lemon yogurt offering a delightful contrast. A crusty piece of bread or a side of warm pita bread is perfect for soaking up every last drop. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash more vegetable stock or water to reach your desired consistency, as the lentils will continue to absorb liquid. It’s best to add the lemon yogurt just before serving, as it can become watery if reheated with the soup.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170.3 kcal
Calories from Fat
Total Fat	4.5 g	6%
Saturated Fat	0.6 g	3%
Cholesterol	0 mg	0%
Sodium	29.7 mg	1%
Total Carbohydrate	26.9 g	8%
Dietary Fiber	5.4 g	21%
Sugars	5.9 g	23%
Protein	8.1 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes used.

Variations & Substitutions

While this recipe is beautifully balanced as is, feel free to explore some delightful variations. For a richer, deeper flavor, you could add a tablespoon of tomato paste along with the diced tomatoes. A pinch of cumin or coriander can also add an interesting warmth and complexity. If you’re not a fan of spice, simply omit the red chile entirely. For a heartier meal, consider adding a handful of chopped spinach or kale towards the end of the cooking time, allowing it to wilt into the soup.

FAQs

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is an excellent candidate for meal preparation. You can make the soup up to the end of step 4, cool it thoroughly, and then store it in the refrigerator. Reheat it gently on the stovetop before proceeding with adding the lemon juice and yogurt.

Q: What kind of lentils are best for this soup?
A: Red lentils are ideal because they break down easily, creating a creamy texture without the need for blending. Other split lentils, like yellow or orange lentils, can also be used, but they may require slight adjustments to cooking time.

Q: How can I make this soup vegan?
A: To make this soup vegan, simply substitute the Greek yogurt with a thick, plain plant-based yogurt alternative, such as coconut or soy yogurt. Ensure your vegetable stock is also vegan.

Q: My soup seems too thick after reheating. What should I do?
A: This is common as lentils continue to absorb liquid. Gently reheat the soup on the stovetop, adding a splash of hot vegetable stock or water at a time until you achieve your desired consistency.

Q: Can I freeze this red lentil soup?
A: Yes, red lentil soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

This red lentil soup with lemon yogurt is more than just a recipe; it’s an invitation to slow down, savor simple flavors, and embrace the comforting embrace of a well-made bowl of soup. I encourage you to try it, perhaps on one of those days when you need a little extra warmth and nourishment. It pairs beautifully with a crisp white wine or a refreshing glass of water infused with mint. Happy cooking!