Red Lentil Soup with Lemon Mint Yogurt – Food Wishes

Red Lentil Soup with Lemon Mint Yogurt – Food Wishes

hello this is chef john from food wishes
comm with red lentil soup with lemon mint yogurt that’s right it is not
completely normal to be this excited over a soup especially for what’s almost
and could be a vegetarian soup but i just can’t help it this stuff was so
delicious and satisfying and comforting and not to mention gorgeous considering
how absolutely simple it is to make I think my level of excitement is
completely appropriate so with that let’s go ahead get started by melting
some butter in a saucepan over medium-high heat and then to that we
will toss in a diced onion an extremely large pinch of salt and then about three
or four seconds of tomato paste okay if you’re using a tube that is okay if
you’re taking it from a can like the olden times that’s about three or four
tablespoons and what we’ll do here is stir that in and we’ll cook that for I
don’t know about five six or seven minutes or until our onions start to
soften up a much more importantly that tomato paste starts to caramelize on to
the bottom alright so do not be scared we’re gonna need you to cook that until
it’s darker than your probably comfortable with but don’t worry you can
do it and even if it chars a little bit it’s gonna be fine
and by fine I mean probably even a little better and then what we’ll do
once that’s been accomplished let’s go ahead and toss in some finely minced or
crushed garlic along with some ground cumin and a little bit of cayenne and
we’ll cook that stirring for just about two minutes at which point we’ll stop
and add our chicken broth or vegetable broth if you want this animal for you or
if business is slow you could even use water and then what we’ll do is give
that a stir and wait for it to come up to a simmer and while we’re waiting we
can go ahead and toss in our lentils and there’s mine as advertised I’ll be using
these beautiful red lentils although the other uglier varieties of lentils will
work and we’ll go ahead and dump those in along with some diced celery and some
diced carrot which only take a minute to prep but add so much extra depth of
flavor to this soup so don’t skip those and then what we’ll do after we give
that a stir and it comes back to a simmer is reduce our heat to medium-low
and we will simmer this stirring occasionally
for about 40 minutes until our vegetables and lentils are very very
soft and tender and of course your times may vary so after about 30 minutes give
it a test and adjust from there and then what we can do while our soup is
simmering is make our lemon and mint yogurt and for that I’m gonna do a
little optional step where we dunk our mint leaves for a few seconds in some
simmering water and then quickly shock them in some cold water after which I
will squeeze out the excess or at least most of it and toss that in this mortar
with a big pinch of salt and then I’ll proceed to smash it into a paste and
while you can do this with just some sliced up fresh mint the theory is by
giving it a quick blanch first it will retain their green color if you make it
ahead but either way once that’s mashed we
will stop and add some lemon zest as well as some freshly squeezed juice and
then we’ll finish up with some plain Greek yogurt and we’ll give all that a
nice mix creating a very pretty brightly flavored condiment for our soup and by
the way if you’re not into the yogurt some crumbled feta is also very nice
with this but anyway we’ll mix that up and if we make it ahead we’ll go ahead
and refrigerate that until needed and then once that set we will head back to
the stove to check our soup and this is what mine look like after about 35
minutes but we almost never go by looks so we’ll grab a spoon and give it a
taste and we want to make sure those veggies and lentils are very very tender
which mine were and at this point our soup is technically done and we could
serve it as is but I highly recommend taking an immersion blender and puree in
about half of those lentils and vegetables into the soup which is not
only gonna make the texture creamier and more luxurious it’s also going to make
the color more beautiful so you decide I mean you are after all the Creature from
the Black Lagoon of your split legume but personally I do think blending a
little bit makes it much nicer and by the way speaking of black lagoons well
will taste the same using green or black or brown lentils
I think the appearance here is so much nicer with the red ones and while still
delicious and nutritious those other varieties always do look a little muddy
in the bowl whereas this stuff is a lot easier on the eye and that’s it well go
ahead and give this a taste for salt and it almost always needs a little more
and then once we’re happy with it we can grab a ladle because this soup is now
ready to be bowled and well garnished with a spoon of our lemon mint yogurt
which you could just leave as a dollop but I like to give it a little swirl so
it kind of looks like a cloud or some blurry yogurt and then I went ahead and
finished up with a little pinch of finely sliced mint and that’s it our red
lentil soup is ready to enjoy and I already explained at the beginning why I
was so excited about the soup okay it’s delicious comforting satisfying and
beautiful but it’s also thanks to the lentils kind of meaty and maybe Earthies
a better word than meaty but as you’re eating this it really doesn’t seem like
a vegetable based soup which by the way is why this minty lemony yoghurt works
so well swirled into this and I know I snuck a little bit of chicken broth in
there but you don’t have to if you want this vegetarian and in fact if you want
those not based yogurts I believe you could actually go full vegan I think I’m
not sure all right what I don’t know about veganism is a lot but what I do
know no matter which way you swing is that you are absolutely going to love
this easy to make beautiful and delicious soup which is why I really do
hope you give this a try soon so please follow the links below for the
ingredient amounts a principle written recipe and much more info as usual and
as always you

100 thoughts on “Red Lentil Soup with Lemon Mint Yogurt – Food Wishes

  1. Can confirm lemons and lentils go together very well, though usually I use the juice rather than yogurt. Also if I am guessing the flavor profile of the soup correctly, chop up a pound of sausage and give it a good seer before adding it to the soup after you hit it with the immersion blender. Also works really well if you add sauteed mushrooms. Damn now I think I need to grab a bag of lentils out of the cupboard

  2. Amazing, looks very much like a Dal Makhani!
    Perhaps Chef John is tired of being reprimanded for not making traditional foods (from all around the world) perfectly traditional?

  3. Amateur question, but why didn't the acid of the the lemon curdle the yoghurt? Or does that only happen with milk and cream? And if so, why? 😀

  4. Anyone have a way to elevate tomato baked beans? Maybe make a soup? Trying to eat what's in the pantry and I have 2 gallon cans that I might get into.

  5. In Turkey this soup is often completely blended and then run through a sieve leaving you with a mouth feel like a creamy soup but without the cream. It is eaten morning, noon, and night and every restaurant will have this soup on the menu. (unfortunately without the celery which is thrown away as trash when harvesting the celeriac)

  6. We call this as sambar in southern part of India. mix with rice.. yummy yummy.. sambar rice is our lunch menu. Use pressure cooker and 3-5 whistle, mix onion, tomato and any vegetables.

  7. I come from a middle eastern background and this is one of my favorite favorite things to make! when i went vegan, it was so easy to convert the recipe with absolutely zero sacrifice of flavor. i worked a turkish restaurant in orlando and they served red lentil soup, but i was horrified to find out it was about 33% by volume pure cream and butter! it was free for employees to eat on lunch, so no wonder my stomach was always so upset with me…..

  8. Thanks for making this dish from India. I would like to call this an Indian dish. While most people in India add cream in the end, I always like to add yogurt as a healthy substitute

  9. Not sure if it is just your lighting but I need to know where you get gloriously DARK red lentils.

    Every red lentil I've ever seen is more like a coral colour – from the middle eastern market, even – no matter the brand.

    I kind of want deep, dark red ones!

    Regardless, I love red lentils and how they break down and get thick and mushy when cooked.

  10. This looks absolutely delicious! We've had some pretty bad weather around these parts recently, so a comforting soup like that would probably work wonders for the soul on the cold wet evenings. Thanks for sharing the recipe, I've learned a lot from watching your channel!

  11. Fun fact, a colloquial name for the immersion blender in France, is giraffe due to its long "neck". That aside, great recipe the yogurt is a great idea. I'll try it !

  12. The nutrition count from All Recipes:
    Per Serving: 294 calories; 8.2 g fat; 41.2 g carbohydrates; 15.8 g protein; 22 mg cholesterol; 1654 mg sodium.

    Is that sodium count correct Chef? It doesn't seem like it could be.

    It would be like a salt lick of this recipe pick. 😉

  13. Love this channel.
    Spooky though …. just sat down to work on a menu, started at a new resto and there’s a bag of red lentils in dry stores (nowhere on the old menu), that needs using. I was going to do red lentils soup…. great timing! I didn’t search for this…. just came up in my feed.

  14. Yours is one of the best cooking channels on youtube, with real, original and creative recipes. Not that recycled and ridiculous recipes from channels like Tasty.

  15. It makes me sad that my dad(who I primarily cook for) doesnt believe that soup is a meal. That said, I love lentil soup but never make soups because then I have to eat the whole pot myself.

  16. It’s curious how such a lot of your recipes include a broth or stock of some kind. I’d essentially not heard of it before, is it usually store bought or home made, and are there major differences?

  17. Lentils got that PROTEIN tho. If not relative to weight, then to calories. But frankly good lean chicken is just spoiling us lmao

  18. Christian Volkism movement. Get reborn.
    Christ came to save the nations, the tribes, the volke of God. The Kingdom awaits.

  19. Thank you for your entertainment but mainly, your great recipes. Even if i don't always follow them to the letter, i always learn new techniques along the way.

  20. When I crave yellow pea soup and I am in a hurry, I use red lentils. Carrots, onion and potatoes is my trinity. The meat is usually cheap skinless sossages. I don't think really good sossages will work here.

    I cook this long enough, so I don't have to use the stick blender. And I add an ample amount of dried thyme at the end.

    With proper yellow peas I use a pressure cooker. The soup is finished in one hour.

  21. Chef John please make a Kafta video. It's a Lebanese dish of ground beef (some use lamb but its too gamy) , 7 spices, parsley, onions, garlic, salt/pepper. It's delicious and can be served two ways: Baked with tomatoes and tomato sauce with potato slices and served over rice or grilled into kebabs and served with pita bread and hummus. Delicious! I'll give you my grandmother's recipe too! Love the videos.

  22. I do think red lentils could do with a quick wash before going in the pot. There's all sorts of crap in most dried lentil bags I find.

  23. Looks like a great basic mid-week soup though, I think I'll make this one but I definitely want to add a good sprinkle of smoked paprika to the recipe. Quick, can somebody make a "you are the _ of your ____" joke to justify my addition?

  24. Did you know that this is what Esau sold his Birthright for? Yup, it’s where we get the expression, It’s not worth a bowl of beans. Hebrews 12:16Lest there be any fornicator, or profane person, as Esau, who for one morsel of meat sold his birthright.
    Or: Genesis 25:29¶And Jacob sod pottage: and Esau came from the field, and he was faint:
    30And Esau said to Jacob, Feed me, I pray thee, with that same red pottage; for I am faint: therefore was his name called Edom.
    31And Jacob said, Sell me this day thy birthright.
    32And Esau said, Behold, I am at the point to die: and what profit shall this birthright do to me?
    33And Jacob said, Swear to me this day; and he sware unto him: and he sold his birthright unto Jacob.
    34Then Jacob gave Esau bread and pottage of lentiles; and he did eat and drink, and rose up, and went his way: thus Esau despised his birthright.

  25. Thank you for the great recipe, Chef!
    Can you explain why you added the celery and carrot after the stock, instead of sauteing with the onions?

  26. That's awesome! I make one that is quite similar to this, although I use a can of crushed tomatoes instead of paste, toss in an anchovy during the saute phase (adds a lot of umami) and throw in chunks of ham. I might have to get some red lentils and try that mint yogurt as well.

  27. Due to being exposed to less then thoughtful recipes involving legumes (sorry mom), I developed a stubborn dislike towards brown beans, lentils and such.
    Wouldn't try to cook them once I was on my own, until I stumbled upon recipes that did seem to make what made me hide from the table look tasty.
    This recipe here is a fine example, would like a bowl of that right now.

  28. Nearly anything staring red lentils is a thumbs up from me. I'd probably double the onion here and add a small amount of turmeric – which means I'll also be wearing a small amount of turmeric. 😀

  29. This is my favorite Turkish recipe. I use diced onion and carrot in the first step, and skip the celery. I fully blend it before serving for a gorgeous warm orange color. We serve with a dash of dried crushed mint on top with a squeeze of lemon and drizzle of chili oil, instead of yogurt. Easy, fast, and always a show-stopper. I also recommend using pul biber (turkish aleppo pepper) in place of cayenne here. It gives it a deeper flavor you don't want to miss.

  30. Red lentil soup is the best, completely different taste and appearance from green lentils. I make my red lentil soup with canned diced tomatoes instead of tomato paste skip the yogurt sauce and add sliced smoked sausage, yum yum.

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