Lentil Soup Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
2 quarts
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
  1. 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.
  2. 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.
  3. 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.