Lentil Soup With Lemon Yogurt Cream


  • Olive oil to coat the pot
  • 1 medium sized yellow onion, diced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoon cumin
  • 2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 cup brown lentils
  • 8 cups beef broth (veggie broth to make vegan)
  • 3/4 cup red wine
  • 2 bay leaves
  • 1 cup Greek yogurt (omit if vegan)
  • zest and juice from 1 lemon
  • Minced parsley to serve


  1. Coat the bottom of your soup pot with olive oil and heat up over medium heat.
  2. Add in your onions and garlic and saute until the onions are translucent.
  3. Add in your celery and carrots and cook an additional two minutes stirring occasionally.
  4. Add in your tomato paste, cumin, cinnamon and salt. Stir and allow to cook down for another two minutes. Your mixture will be very fragrant and the red color of the tomato paste will color your veggies.
  5. Add in your lentils and stir to coat with all of the veggies and spices. Add in your broth, wine and bay leaves and bring the entire pot to a boil.
  6. Once your pot is boiling, reduce your heat and bring it to a simmer. Allow your soup to simmer this way for at least 35 minutes. Your soup is done when your lentils are soft and tender. They should not be hard at all.
  7. While your soup is simmering, start your lemon cream. In a bowl combine your cup of yogurt and the zest and juice from your lemon. Whisk together until it all combined and set aside.
  8. When your soup is done serve in a bowl with the lemon cream to top and garnish with parsley.


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