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Red lentil soup topped with crisp naan and tzatziki sauce in a black bowl on a black background with a dark linen napkin.

Red Lentil Soup

fried naan, mint Greek yogurt

STARS

Brighten a rainy day with the dip of a spoon. Simmer mirepoix, red lentils, garlic, and serrano chiles in a veggie stock to create this vibrant soup, then season it with cumin, cilantro, and green onion. Garnish this cozy Indian pick-me-up with fried naan chips and a refreshing mint Greek yogurt.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  20 minutes
Ingredients

Crispy Naan

  • 4 pieces naan
  • 2 tablespoons canola oil
  • Salt and pepper

Soup

  • 1 tablespoon butter
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 serrano pepper, diced
  • 1 teaspoon ground cumin
  • 1½ cups red lentils
  • 4½ cups vegetable stock
  • Salt and pepper to taste
  • 1 bunch cilantro, roughly chopped, divided
  • 2 green onions, sliced thinly

Mint Yogurt

  • ½ cup sour cream
  • ½ cup plain yogurt
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves
  • Salt and pepper to taste
Directions
1
Preheat the oven to 400°F.
2
Tear the naan into strips and arrange on a baking sheet. Brush with oil, sprinkle with salt and pepper and roast until crisp, 8-10 minutes. 
3
Melt the butter in a large saucepan over medium heat. Add the carrot, celery, onion, garlic, and serrano and cook, stirring regularly, until softened. 
4
Stir in the cumin and cook for 1 minute. 
5
Stir in the lentils, vegetable stock, salt, pepper and ½ bunch chopped cilantro. Bring to a simmer and cook for 45 minutes to an hour, until the lentils are tender, stirring occasionally to prevent burning. Adjust seasoning as necessary.
6
Place the mint yogurt ingredients in a blender and blend until smooth. Taste and adjust seasoning. 
7
To serve, divide the lentil soup between bowls and garnish with mint yogurt, crispy naan, chopped cilantro and green onions. 

Red Lentil Soup

fried naan, mint Greek yogurt

STARS

Brighten a rainy day with the dip of a spoon. Simmer mirepoix, red lentils, garlic, and serrano chiles in a veggie stock to create this vibrant soup, then season it with cumin, cilantro, and green onion. Garnish this cozy Indian pick-me-up with fried naan chips and a refreshing mint Greek yogurt.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  20 minutes
Servings:  4

Ingredients

Crispy Naan

  • 4 pieces naan
  • 2 tablespoons canola oil
  • Salt and pepper

Soup

  • 1 tablespoon butter
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 serrano pepper, diced
  • 1 teaspoon ground cumin
  • 1½ cups red lentils
  • 4½ cups vegetable stock
  • Salt and pepper to taste
  • 1 bunch cilantro, roughly chopped, divided
  • 2 green onions, sliced thinly

Mint Yogurt

  • ½ cup sour cream
  • ½ cup plain yogurt
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves
  • Salt and pepper to taste

Directions

1
Preheat the oven to 400°F.
2
Tear the naan into strips and arrange on a baking sheet. Brush with oil, sprinkle with salt and pepper and roast until crisp, 8-10 minutes. 
3
Melt the butter in a large saucepan over medium heat. Add the carrot, celery, onion, garlic, and serrano and cook, stirring regularly, until softened. 
4
Stir in the cumin and cook for 1 minute. 
5
Stir in the lentils, vegetable stock, salt, pepper and ½ bunch chopped cilantro. Bring to a simmer and cook for 45 minutes to an hour, until the lentils are tender, stirring occasionally to prevent burning. Adjust seasoning as necessary.
6
Place the mint yogurt ingredients in a blender and blend until smooth. Taste and adjust seasoning. 
7
To serve, divide the lentil soup between bowls and garnish with mint yogurt, crispy naan, chopped cilantro and green onions.