Ingredients and Weight:
- Red lentils: 1 cup (200g)
- Onion: 1 medium (120g)
- Celery: 2 stalks (150g)
- Carrot: 2 medium (200g)
- Garlic: 2 cloves (6g)
- Vegetable broth: 4 cups (1 liter)
- Water: 2 cups (500ml)
- Tomatoes: 14.5 ounces (411g)
- Salt: to taste
- Black pepper: to taste
Lemon Mint Yogurt:
- Yogurt: 1 cup (240g)
- Lemon juice: 2 tablespoons (30ml)
- Mint leaves: 1/4 cup (2g)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Rinse the lentils and pick out any stones or debris.
- Finely chop the onion, celery, and carrot. Mince the garlic.
- In a large pot over medium heat, sauté the onion, celery, and carrot in a drizzle of olive oil until softened.
- Add the garlic and cook for another minute.
- Stir in the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the diced tomatoes and continue simmering for another 10 minutes.
- Season with salt and black pepper to taste.
To make the Lemon Mint Yogurt:
- Whisk together the yogurt, lemon juice, and mint leaves until smooth.
Nutritional Information:
One serving (1 cup) contains:
- Calories: 250
- Protein: 15g
- Carbohydrates: 40g
- Fiber: 10g
- Fat: 5g
Dish Characteristics:
- Creamy, hearty, and flavorful
- Balanced acidity from the tomatoes and lemon yogurt
- Naturally gluten-free and vegan
User Comments:
- "This soup is absolutely delicious! I love the combination of lentils, vegetables, and the tangy lemon yogurt."
- "It's so easy to make and is a perfect meal for busy weeknights."
- "The flavors are well-balanced and the soup is very satisfying."
Special Precautions and Tips:
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- To add some extra spice, you can add 1/4 teaspoon of cayenne pepper or chili powder.
- Serve the soup with a side of crusty bread or crackers for dipping.
