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Red Lentil Soup with Lemon Yogurt
Source: dLife

A thick and spicy red lentil soup topped off with lemon yogurt.

Prep Time: 10 minutes
Cook Time: 38 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 110.2
Total Carbs 15.7 g
Dietary Fiber 3.7 g
Sugars 6.1 g
Total Fat 3.3 g
Saturated Fat 0.6 g
Unsaturated Fat 0.4 g
Potassium 242.8 mg
Protein 3.7 g
Sodium 158.6 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  olive oil
1 each  medium onions
0 1/2 tsp  fresh thyme
2 each  medium carrots
2 each  medium garlic cloves
1 each  red hot chile peppers
1 tsp  mustard seed
3 each  medium tomatoes
0 1/4 cup  red lentils, dried
5 cup  low sodium vegetable broth
4 tbsp  plain yogurt, whole milk
2 tbsp  fresh lemon juice
1 tsp  fresh lemon peel
1 pinch  salt
1 pinch  black pepper
  1. In large pan, heat oil over medium. Sauté onion, thyme, and carrots for approximately 3-4 minutes (until vegetables begin to soften).
  2. Add garlic, hot pepper, and mustard seeds, cook for additional 3-4 minutes.
  3. Stir in tomatoes, lentils, and stock and bring to boil.
  4. Reduce heat, cover and simmer gently for 30 minutes (until lentils are tender).
  5. Mix together yogurt and half of lemon zest. Set aside.
  6. Squeeze lemon juice into soup and season with salt and pepper to taste.
  7. Ladle soup into warmed serving bowls and serve with small spoonful of lemon yogurt, lemon zest and freshly ground black pepper.

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