Lentil Soup Recipe
Tarragon and tangy yogurt brighten up this rich, thick soup
Though people have been making lentil soup for centuries, it can often be a heavy, lackluster mess—but not so here.
Starchy lentils are cooked in a broth with vegetables, thickening the broth as they begin to break apart. A dollop of herb-packed yogurt cuts through the rich soup, adding acidity and brightness. Tarragon, an herb common in French cuisine (think béarnaise sauce), adds a subtle floral flavor that will have everyone asking for the recipe.
This recipe uses chicken stock, but you can substitute vegetable stock to make a meat-free version. And remember to remove the bay leaf before blending or else you will end up with little woody bits dispersed in each bowl—not a good look.
Recipe from the Tasting Table Test Kitchen
Lentil Soup with Herbed Yogurt
Lentil soup gets a bright spin with tarragon and tangy yogurt transforming this rich, thick soup. Get the recipe on Tasting Table.
Ingredients
- :::For the Herbed Yogurt:½ cup Greek yogurt:::
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper, to taste
- :::For the Lentil Soup:2 tablespoons butter:::
- 2 garlic cloves minced
- 1 medium yellow onion, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cups (1 pound) dried brown lentils, rinsed
- 8 cups chicken stock
- 1 bay leaf
- 2 tablespoons lemon juice
- 2 teaspoons finely chopped tarragon, plus more for garnish
- 1 teaspoon finely chopped fresh parsley, plus more for garnish
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper, to taste
Directions
- Make the herbed yogurt: In a small bowl, stir together the yogurt, tarragon, parsley and lemon zest. Season with salt and pepper, and set aside.
- Make the soup: In a large pot, heat the butter over medium-high heat. Add the garlic, onion, carrot and celery, and cook until soft and slightly caramelized, 5 to 7 minutes. Add the lentils, stock and bay leaf, and bring to a boil. Reduce the heat to a simmer and cook until the lentils are tender, about 45 minutes.
- Discard the bay leaf and transfer a third of the soup to a blender. Purée until smooth, then return to the pot. Stir in the lemon juice, tarragon, parsley and lemon zest. Season with salt and pepper. Divide the soup between bowls and spoon yogurt onto each. Garnish with chopped tarragon and parsley, and serve immediately.
Nutrition
| Calories per Serving | 94 |
| Total Fat | 1.1 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 2.2 mg |
| Total Carbohydrates | 15.0 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 1.9 g |
| Sodium | 237.1 mg |
| Protein | 6.4 g |
