Spiced Lentil Soup with Herbed Yogurt

Spiced Lentil Soup with Herbed Yogurt
Photo by Scott Phillips


  • 2 Tbs. chopped fresh mint
  • 2 Tbs. extra-virgin olive oil
  • 1 large leek (white and light green parts), cut in half, rinsed of grit, and finely diced
  • 1-½ cups dried French green lentils (or brown lentils), sorted through and rinsed
  • 1 cup plain yogurt
  • 4 oz. bacon (about 4 slices), cut into thin strips
  • 2 medium carrots, peeled and finely diced
  • + 5 more ingredients
    • 1 tsp. ground coriander
    • 2 tsp. ground cumin
    • 6 Tbs. chopped fresh cilantro
    • Kosher salt and freshly ground black pepper
    • 1 rib celery, finely diced

Cook the bacon in the oil in a large saucepan or pot over medium heat, stirring occasionally, until it’s brown and crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Add the leek, carrots, and celery to the pan, season with salt and pepper, and c...

View full recipe at Fine Cooking


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