How to Make the Perfect Greek Yogurt Lentil Soup with Swirl
Middle Eastern · Medium · 40 min · 4 servings
This hearty red lentil soup is elevated with a cooling swirl of Greek yogurt stirred in at the end adding creaminess and a serious protein boost to every bowl. It is a warming comforting meal that is high in fiber and plant based protein from multiple sources.
Why this recipe works
This Greek Yogurt Lentil Soup with Swirl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups red lentils rinsed
- 1 cup plain full fat Greek yogurt
- 1 can diced tomatoes 14 oz
- 4 cups low sodium vegetable broth
- 2 tsp ground cumin
- 1 whole medium yellow onion diced
Step by step instructions
Step 1: Saute the Aromatics
Heat a drizzle of olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent. Stir in cumin and toast the spice for 1 minute until fragrant.
Step 2: Build the Soup
Add rinsed red lentils, canned diced tomatoes, and vegetable broth to the pot. Stir everything together, bring to a boil then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes until lentils are completely tender.
Step 3: Blend and Adjust
Use an immersion blender to partially blend the soup leaving some texture. Alternatively blend half the soup in a countertop blender and return it to the pot. Season generously with salt and pepper and adjust spices.
Step 4: Add Yogurt Swirl and Serve
Ladle hot soup into bowls. Spoon 2 to 3 tablespoons of Greek yogurt onto the center of each bowl and use the back of a spoon to swirl it in gently. Serve with crusty bread or pita.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- red lentils → yellow split peas or green lentils with extended cooking time
- vegetable broth → chicken broth for a non vegetarian version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the Greek yogurt to boiling soup which causes it to curdle and separate instead of swirl beautifully
- Not rinsing the lentils before cooking which can result in a muddy or overly starchy soup
Nutrition facts
Per serving: 360 calories, 24g protein, 52g carbs, 6g fat, 14g fiber.
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