Lentil Soup with Lemon Yogurt Cream
- 4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
- 1 yellow onion, diced small
- 1 large or 2 small carrots, diced small
- 3 celery stalks, diced small
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cup green or brown lentils
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1/2 cup yogurt
- zest and juice from 1 lemon
- Minced parsley to serve
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bay leaf (1)
- Celery stalks (3)
- Cumin (1 teaspoon)
- Garlic (2 cloves)
- Green or brown lentils (1 1/2 cup)
- Large or 2 small carrots (1)
- Lemon, zest and juice from (1)
- Parsley to serve (1)
- Yellow onion (1)
- Meat
- Bacon, thick-cut (4 slices)
- Canned Goods
Chicken or vegetable broth (6 cups)- Tomato paste (2 tablespoons)
- Cooking & Baking
- Cinnamon (1/2 teaspoon)
- Paprika, smoked (1 tablespoon)
- Salt (1 teaspoon)
- Dairy
- Yogurt (1/2 cup)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
81 people saved this recipe.
