Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe

Easy 30-Minute Red Lentil Soup With Curry Yogurt Recipe
17 Ingredients
  • For the Soup
  • 1 small carrot, peeled and roughly chopped
  • 1 stalk celery, roughly chopped
  • 6 scallions, white parts only, roughly chopped
  • 2 cloves garlic, split in half
  • 1-inch knob ginger, peeled and roughly chopped
  • 1 jalapeño or Serrano chili, roughly chopped
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 1 pound red or yellow lentils
  • 1 1/2 quarts homemade or store-bought low sodium vegetable stock
  • 2 bay leaves
  • 1/4 cup lemon juice from 2 lemons
  • Kosher salt and freshly ground black pepper
  • For the Curry Yogurt
  • 1 cup non-fat Greek-style yogurt
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon Japanese or Madras curry powder
Nutrition
410
21% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

19% 13

Saturated

15% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

18% 55

Carbs (net)

- 45

Fiber

39% 10

Sugars

- 4

Sugars, added

- 0

Protein

46% 23

Cholesterol

2% 6

Sodium

39% 948

Calcium

10% 97

Magnesium

12% 49

Potassium

14% 666

Iron

31% 6

Zinc

24% 3

Phosphorus

33% 232

Vitamin A

10% 94

Vitamin C

14% 13

Thiamin (B1)

57% 1

Riboflavin (B2)

15% 0

Niacin (B3)

14% 2

Vitamin B6

37% 0

Folate equivalent (total)

95% 381

Folate (food)

- 381

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

13% 2

Vitamin K

45% 54

Sugar alcohols

- 0

Water

- 274
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