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Spiced Lentil Soup with Herbed Yogurt

Scott Phillips

Yield: Yields about 6 cups.

Servings: four to six.



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

Nutritional Information

  • Nutritional Sample Size based on six servings (about 1 cup)
  • Calories (kcal) : 350
  • Fat Calories (kcal): 160
  • Fat (g): 17
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 20
  • Sodium (mg): 420
  • Carbohydrates (g): 34
  • Fiber (g): 16
  • Protein (g): 17


  • 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 cook, stirring occasionally, until the vegetables soften and just start to brown, about 7 minutes. Stir in the cumin and coriander and cook for 30 seconds. Stir in the lentils and 5 cups water and season with salt and pepper. Bring to a boil, reduce the heat to a gentle simmer, cover, and cook until the lentils become tender but not mushy, about 45 minutes. Stir in 1/4 cup of the cilantro and the reserved bacon. Thin with water, if necessary, to get the consistency you like. Taste for salt and pepper.
  • In a small bowl, mix the yogurt with the remaining 2 Tbs.cilantro and the mint and season with salt. Ladle the soup into serving bowls, top with a dollop of the yogurt, and serve immediately.


Rate or Review

Reviews (5 reviews)

  • twood | 03/02/2010

    The lentils were a little bland. I normally make lentils from an Indian cook book I have, so perhaps I am just used to more punch when it comes to lentils.

  • mac37 | 02/10/2010

    A delicious, tangy, comfort soup and a must-keep recipe! I think that the secret with most recipes, like this one, is using fresh lentils and spices. I purchase them in small quantities, watch expiry dates and change pulses and spices/herbs within a 12 month period.

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