{"id":580,"date":"2020-10-12T10:44:57","date_gmt":"2020-10-12T08:44:57","guid":{"rendered":"https:\/\/kokbok.igu.se\/?p=580"},"modified":"2020-10-12T10:44:57","modified_gmt":"2020-10-12T08:44:57","slug":"red-lentil-soup-with-lemon-mint-yogurt","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=580","title":{"rendered":"Red Lentil Soup with Lemon-Mint Yogurt"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/imagesvc.meredithcorp.io\/v3\/mm\/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F7724141.jpg&amp;q=85\" alt=\"Red Lentil Soup with Lemon-Mint Yogurt \"\/><\/figure>\n\n\n\n<p> This soup is easy to get excited about as it is delicious, satisfying,  comforting, and beautiful&#8211;but it&#8217;s also, thanks to the lentils, kinda  meaty. When you&#8217;re eating this, it really doesn&#8217;t seem like a  vegetable-based soup. Garnish with thinly sliced mint.  <\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons butter                                              <\/li><li>1 large yellow onion, diced                                              <\/li><li>1 teaspoon kosher salt, or more to taste                                              <\/li><li>3 tablespoons tomato paste, or more to taste                                              <\/li><li>4 cloves garlic, crushed                                              <\/li><li>2 teaspoons ground cumin                                              <\/li><li>\u215b teaspoon cayenne pepper                                              <\/li><li>1 quart chicken broth                                              <\/li><li>1 cup red lentils                                              <\/li><li>1 rib celery, diced                                              <\/li><li>1 large carrot, diced                                              <\/li><\/ul>\n\n\n\n<p><strong>For the Lemon-Mint Yogurt:                                    <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>6 leaves fresh mint, thinly sliced                                              <\/li><li>1 pinch salt                                              <\/li><li>\u00bd teaspoon lemon zest                                              <\/li><li>\u00bd  lemon, juiced                                              <\/li><li>3 tablespoons plain Greek yogurt, or more to taste                                             <\/li><\/ul>\n\n\n\n<p><strong> Step 1                                                                                                                                                                                                                        <\/strong><\/p>\n\n\n\n<p>Melt butter in a saucepan over  medium-high heat. Add onion, salt, and tomato paste. Cook, stirring  often, until the onion softens and the tomato paste turns a deep brick  red or brown color, 5 to 7 minutes.         <\/p>\n\n\n\n<p><strong> Step 2                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  <\/strong><\/p>\n\n\n\n<p>Add garlic, cumin, and cayenne;  cook, stirring, for 2 more minutes. Stir in the broth and bring to a  simmer. Reduce heat to medium-low and add the lentils, celery, and  carrots.          <\/p>\n\n\n\n<p><strong> Step 3                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                <\/strong><\/p>\n\n\n\n<p>Stir and bring to a simmer. Cook, stirring occasionally, until the lentils and vegetables are very tender, 30 to 40 minutes.                  <\/p>\n\n\n\n<p> <strong>Step 4<\/strong>                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               <\/p>\n\n\n\n<p>Meanwhile, grind the mint and  salt into a paste using a mortar and pestle. Add lemon zest, lemon  juice, and yogurt, and stir together until combined. Refrigerate until  ready to serve.          <\/p>\n\n\n\n<p> <strong>Step 5                                                                                                                                                                                                                            <\/strong>                                                                                                                                                                                                                                                                                                                                                    <\/p>\n\n\n\n<p>Taste the soup and adjust \nseasoning as needed. Serve as-is or use an immersion blender to puree \nabout half of the soup to achieve a creamier texture. Serve hot with \nspoonfuls of the lemon-mint yogurt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This soup is easy to get excited about as it is delicious, satisfying, comforting, and beautiful&#8211;but it&#8217;s also, thanks to the lentils, kinda meaty. When you&#8217;re eating this, it really doesn&#8217;t seem like a vegetable-based soup. Garnish with thinly sliced mint. 2 tablespoons butter 1 large yellow onion, diced 1 teaspoon kosher salt, or more [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[54,57],"class_list":["post-580","post","type-post","status-publish","format-standard","hentry","category-recept","tag-soppa","tag-vegetariskt"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=580"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/580\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}