Red Lentil Soup with Lemon-Mint Yogurt
A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
Good Soup, next time I would cook the carrots and celery with the onions at the beginning. The yogurt was not worth the effort, a good dollop of EVOO and some Parmesan was a better topper. Overall worth making again.
super good, the mint lemon yogurt was crucial for me.
First time I ever made anything with red lentils. I really liked it. Nice thick soup. Next time for my taste I’ll reduce cumin, increase cayenne, and just use plain yogurt or sour cream. This is a keeper.
Absolutely delicious and guilt-free. The yogurt really makes it taste great. Everyone will love this and its
I love this healthy soup. The only change I made was instead of adding lemon yogurt and mint, I used a dab of sour cream. Delish!
This is the first time for me to make red lentil anything, but I can tell you this soup has made a lentil fan out of me. My hubby and I enjoyed this tasty soup. Though have to say, not a fan of the sauce. Maybe it was the yogurt I used, but something wasn't right about it. We just topped ours with a dollop of sour cream and Aged Italian Cheese Blend...so, so good! Another Chef John winner recipe. Thanks!!!!
Yum, turned out really tasty, although I was too lazy to do the mint in a mortar/pestle. Really felt it needed a big drizzle of olive oil on top! I had the heat on a little low and the carrots were a bit firmer and not mushy... preferred it that way. Flavors were better the next day, but carrots got softer.