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.
Lentil Soup with Herbed YogurtRecipe from the Tasting Table Test Kitchen
Yield: 2 quarts
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes