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6 servings
40 min active time
1 h 15 min total time
4.0 (2 votes)
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Original
4 Tbsp | |
1 lb diced | |
1 tsp | |
6 oz | |
8 crushed | |
3 sliced | |
4 oz chopped | |
4 tsp | |
0.13 tsp | |
2 quarts | |
2 cups |
15 thinly sliced | |
1 | |
3⁄4 cup | |
to taste |
Amount per serving
Daily %
Calories
410
21%
Total Fat
10 g
13%
Cholesterol
24 mg
8%
Sodium
1470 mg
64%
Total Carbohydrates
61 g
22%
Fiber
11 g
39%
Total Sugar
12 g
Proteins
22 g
45%
Calcium
131 mg
10%
Iron
6.3 mg
35%
Potassium
1112 mg
24%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Soup
- 1Gather ingredients for the soup section.
- 2Dice onions. Peel and crush the garlic.
- 3In a large pot : melt butter 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.
- 4Meanwhile, slice the celery and chop the carrots. Set aside for later.
- 5Add garlic, cumin, and cayenne to the pot. Cook and stir for 2 more minutes.
- 6Stir in the broth and bring to a simmer.
- 7Add the lentils, celery and carrots.
- 8Bring to a simmer, and reduce heat to low. Cover the pot and cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 35 minutes.
- 1Gather ingredients for the soup section.
Sauce
- 1Meanwhile, grind the mint and salt into a paste using a mortar and pestle.
- 2Add lemon zest, lemon juice, and yogurt, and stir together until combined.
- 1Meanwhile, grind the mint and salt into a paste using a mortar and pestle.
Assemble
- 1Use an immersion blender to puree the soup to achieve a creamier texture. If you prefer a coarse texture, puree blend only half, or skip this step entirely!)
- 2Adjust seasoning as needed.
- 3Serve warm and top off with the lemon-mint yogurt, and optionally with crackers or corn chips.
- 1Use an immersion blender to puree the soup to achieve a creamier texture. If you prefer a coarse texture, puree blend only half, or skip this step entirely!)
Published by Julien Amelot