| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 onion, cut into large chunks
- 3 carrots, cut into large chunks
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons dried mint
- 3/4 teaspoon cumin seeds
- 3 plum tomatoes
- 1 1/4 cups dried brown lentils
- 1/2 cup quinoa
- Kosher salt and freshly ground pepper
- 1 clove garlic
- 1/4 teaspoon red pepper flakes
- 1/2 cup labneh (or use full-fat plain Greek yogurt)
Instructions
- Pulse the onion and carrots in a food processor until chopped into small pieces. Heat 2 tablespoons butter in a large pot over medium-high heat. Add the onion-carrot mixture, 1 teaspoon dried mint and the cumin seeds. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
- Meanwhile, chop the tomatoes. Add to the pot and stir until they start to lose their shape, about 2 minutes. Add 7 cups water, the lentils, quinoa, 1 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a gentle simmer. Cook until the lentils are just tender, about 25 minutes (thin with 1 to 2 tablespoons water, if necessary). Season with salt and pepper.
- A few minutes before the soup is done, finely chop the garlic. Heat the remaining 2 tablespoons butter in a small saucepan over medium heat. Add the garlic and cook until it just starts to brown, 1 to 2 minutes. Stir in the red pepper flakes and remaining 1/2 teaspoon dried mint; remove from the heat.
- Divide the soup among bowls. Thin the labneh with 1 to 2 tablespoons water and add a dollop to each bowl. Drizzle the garlic butter on top.
Nutrition Facts
| Calories | 490 |
| Total Fat | 20 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 56 milligrams |
| Sodium | 658 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 10 grams |
| Protein | 20 grams |
| Sugar | 7 grams |
| Calories | 490 |
| Total Fat | 20 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 56 milligrams |
| Sodium | 658 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 10 grams |
| Protein | 20 grams |
| Sugar | 7 grams |
Reviews
This was ok. I thought it was low on flavor. Perhaps using a stock instead of water would help.
Delicious. I don’t eat onion so I used celery instead and I left out the mint (using what I have while stuck at home) and a small can of diced tomatoes in place of the plum tomatoes. Still delicious.
This soup is hearty and satisfying! I used with 4-6 cloves of garlic, and added chili powder and turmeric for a little more flavor. We didn’t have dried mint, so I substituted lemon balm. It turned out great! Will definitely be making this dish again.