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Red Lentil Soup with Lemon-Mint Yogurt
Ingredients
  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, or more to taste
  • 3 tablespoons tomato paste, or more to taste
  • 4 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 quart chicken broth
  • 1 cup red lentils
  • 1 rib celery, diced
  • 1 large carrot, diced
  • subheading: For the Lemon-Mint Yogurt:
  • 6 leaves fresh mint, thinly sliced
  • 1 pinch salt
  • ½ teaspoon lemon zest
  • ½ lemon, juiced
  • 3 tablespoons plain Greek yogurt, or more to taste
Steps
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