Greek Yogurt Lentil Soup
Greek Yogurt Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lentils
- 1 cup brown or green lentils, rinsed and picked over
For Finishing and Garnish
- 1/4 cup fresh lemon juice
- 1/2 cup plain Greek yogurt, full-fat or 2%
- 2 tablespoons fresh mint or parsley, chopped, for garnish
- as needed extra virgin olive oil, for drizzling
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, or until the vegetables have softened.
⏱️ 8 min
- 2
Stir in the minced garlic, dried oregano, and dried mint. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 3
Add the rinsed lentils, vegetable broth, water, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min
- 4
Once the lentils are tender, remove the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min
- 5
Ladle the hot soup into bowls. Swirl 1-2 tablespoons of plain Greek yogurt into each serving. Garnish with fresh chopped mint or parsley and a drizzle of extra virgin olive oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Greek Yogurt Lentil Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Lentils
- 1 cup brown or green lentils, rinsed and picked over
For Finishing and Garnish
- 1/4 cup fresh lemon juice
- 1/2 cup plain Greek yogurt, full-fat or 2%
- 2 tablespoons fresh mint or parsley, chopped, for garnish
- as needed extra virgin olive oil, for drizzling
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, or until the vegetables have softened.
⏱️ 8 min - 2
Stir in the minced garlic, dried oregano, and dried mint. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Add the rinsed lentils, vegetable broth, water, bay leaf, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
⏱️ 35 min - 4
Once the lentils are tender, remove the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
Ladle the hot soup into bowls. Swirl 1-2 tablespoons of plain Greek yogurt into each serving. Garnish with fresh chopped mint or parsley and a drizzle of extra virgin olive oil.
⏱️ 3 min