Red Lentil Soup with Cilantro-Lime Yogurt

Ingredients

• ¼ cup (60 ml) olive oil, plus 2 tablespoons, divided
• 2 medium onions (12 ounces/340 g), chopped (about 2 cups)
• 5 medium carrots, finely chopped
• 5 celery stalks, finely chopped
• 1 teaspoon ground ginger
• 8 cups (2 L) chicken stock or vegetable stock
• 1 pound (455 g) red lentils (about 2½ scant cups), picked over and well rinsed
• 2 tablespoons yellow mustard seeds
• 1 tablespoon kosher salt, plus ½ teaspoon for the yogurt and more to taste
• 1 teaspoon freshly ground black pepper, plus ½ teaspoon for the yogurt and more to taste
• ⅔ cup (165 ml) plain Greek yogurt
• ¼ cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice

Instructions

1. Heat ¼ cup olive oil in a large pot over medium heat. Add the onions, carrots, celery, ground ginger, 1 tablespoon salt, and 1 teaspoon black pepper.
2. Cook, stirring often, until the vegetables are very soft, 18 to 20 minutes.
3. Stir in the stock, rinsed lentils, and mustard seeds. Cover and bring to a boil over high heat.
4. Reduce to a simmer and cook until the lentils are completely soft and beginning to fall apart, about 15 minutes.
5. Purée the soup until smooth with an immersion blender, or carefully blend it in batches in a countertop blender.
6. In a small bowl, stir together the Greek yogurt, cilantro, lime juice, remaining 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon black pepper.
7. Ladle the soup into bowls and finish each serving with a spoonful of cilantro-lime yogurt. Taste and add more salt or pepper if needed.