Red Lentil Soup with Lemon Mint Yogurt - Food Wishes
There’s nothing like a hot bowl of soup to warm you up from the inside out, and this red lentil soup is particularly comforting, not to mention fast, easy, delicious, and beautiful. Enjoy it with the optional swirl of lemon mint yogurt, and you can even add “interesting” to the aforementioned list of adjectives.
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Natural Yogurt Recipe - Spiced Lentil Soup
Soups #2 – with Chef Paul Collins our Yeo Valley Food Ambassador For more recipes check the Yeo Valley Youtube channel or go to yeovalley.co.uk
Spiced Lentil Soup
A hearty soup with an added kick!
Ingredients:
100ml olive oil
1 medium onion chopped
1 clove garlic grated
1-inch fresh ginger diced
1 tbsp coriander seed, crushed
1 tbsp allspice
1tsp chilli flakes
750ml veg stock
350ml coconut milk
175g lentils du puy
200g natural yogurt
Method:
1. Heat the olive oil in a large saucepan.
2. Stir in the chopped onion and cook gently for five minutes.
3. Add the garlic and the ginger and continue to cook for four minutes.
4. Stir in the coriander, allspice and chilli flakes and cook, stirring continuously for a few more minutes.
5. Add the stock and coconut milk and bring to a simmer.
6. Stir in the lentils and continue to simmer for about 15-20 minutes.
7. Half blitz the soup with a handheld blender.
8. Finish with a generous spoonful of natural yogurt.
Yayla Corbasi, Turkish Yogurt Soup that will warm your soul
Yayla corbasi can be translated to Meadow Soup and is a well known yogurt based soup in Turkey enriched with butter, mint and rice. It's a creamy, tangy and one of the most comforting soups I've ever had. It's made with simple pantry ingredients and can become one of your favorite soups of all time!
Ingredients:
• 400 g plain yogurt, 1 ½ cup (Turkish or Greek)
• 100 g rice, ½ cup (any variety)
• 1.5 lt water
• 40 g butter
• 1 tbsp oil
• 1 tbsp dried mint
• 1 tbsp all purpose flour
• 1 egg yolk
• ½ lemon (juice)
• 2 tsp salt
• 1 tsp black pepper (optional)
Instructions:
1. Wash the rice thoroughly and add into a pan with 1.5 liter water
2. Bring to boil and then let it simmer for 10 minutes until the rice is soft
3. In a bowl, whisk 400 g yogurt (room temp) with 1 egg yolk, 1 tbsp flour and juice of a ½ lemon
4. Whisk until no clumps remain and the mixture has a creamy texture.
5. Gradually add boiling water to slowly warm up while whisking it constantly to bring the temperature close to the boiling water. This is very important to avoid curdling of the yogurt.
6. Once the mixture is warm enough, strain through a sieve (optional) and add into the pot
7. Stir the soup until it’s simmering again for a nice smooth consistency
8. Season with 2 tsp salt and optionally 1 tsp black pepper
9. In a small pan, add 1 tbsp oil and 40 g butter and melt until it’s sizzling
10. Before it gets brown, add 1 tbsp dried mint and turn off the heat
11. Stir until it’s fragrant and colored
12. Add the mint & butter into the soup, stir and cook until desired consistency
13. Serve and garnish with extra mint and butter to taste
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Meat, Lentil and Yoghurt Soup (Kelecoş) Recipe - Traditional Turkish Recipes
Meat, Lentil and Yoghurt Soup (Kelecoş)
Serves six people
Cooking time: 45 minutes on medium heat,15 minutes on low heat.
100g cooked green lentils,
110g cooked chickpeas,
100g pre-soaked pearled wheat/wheat berries,
1 medium onion,
50ml of sunflower oil,
500g of diced meat,
1200ml of hot water,
240g yogurt,
2 tablespoons of flour,
1 teaspoon salt.
Tips: use a skimmer spoon/strainer ladle to remove the froth that rises to the surface while the meat is cooking in order to keep the broth clear.
Dice 1 medium onion. Heat the sunflower oil in a deep saucepan then add the meat to the pan and fry until browned.
Add the chopped onions and continue to cook for about 5 minutes. Pour in the hot water. Then add the pre-soaked wheat berries, cooked green lentils and cooked chickpeas. Cook on medium heat for about 45 minutes until the meat is tender.
To make the dressing, put the yoghurt in a mixing bowl. Add 1 teaspoon of salt and 2 tablespoons of flour and whisk together.
Check to make sure the meat is thoroughly cooked, then take 2-3 serving spoons of the soup stock and whisk into the yoghurt mixture. To prevent the yoghurt from curdling, add the mixture to the pan gradually and keep whisking rapidly until it is thoroughly blended with the soup.
Continue to cook for 15 minutes on low heat and then serve hot.
Green Lentil Yogurt Soup Terbiyeli Yeşil Merimek Çorbası Yemek Tarifi Turkish Recipes Mediterranean
Lentils are often overlooked, even though they’re an inexpensive way of getting a wide range of nutrients.
For example, they’re packed with B vitamins, magnesium, zinc, and potassium.
Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They’re also a great source of iron, a mineral that is sometimes lacking in vegetarian diets.
Green Lentil Yogurt Soup Recipe
1 cup cooked green lentils
1 onion, diced
1 cup pasta
2 cups hot water
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Yogurt Mixture Recipe
1 cup natural yogurt
1 egg, room temperature
2 tablespoons all-purpose flour
1 cup water room temperature
Butter Sauce Recipe
1 tablespoon butter
1 teaspoon chilly flakes
1 teaspoon dry mint
Yogurt Soup Recipe Healthy and Easy Soup | Homemade Delicious Soup Recipe
#yogurtsoup
Yogurt soup recipe is delicious soup. Soup recipe with some yogurt, rice, egg, olive oil and lemon. Yogurt soup recipe, you will like this recipe.
Ingredients:
4 tablespoons of rice, 8 tablespoons of yogurt, 1 egg, 3 tablespoons of olive oil, 1 dessert spoon of mint, 1 teaspoon of salt, 1 tablespoon of flour, 1 squeezed lemon juice, 8 cups of water.
-Wash the rice in a strainer.
-Pour it into the pan. Add 4 glasses of water and cook for 15 minutes until the rice is soft.
-Add 8 tablespoons of yogurt, 1 tablespoon of flour, 1 egg, 1 lemon juice into a bowl and mix.
-Take some of the boiling rice water and pour it into this bowl and let it warm a little.
-Then pour the mixture over the rice and add 4 more cups of water and stir the soup until it boils.
-Add 3 tablespoons of olive oil and 1 teaspoon of mint to a pan. Fry it for about two minutes and pour over the soup.
-Stir the soup, boil for 2 more minutes and serve.