Creamy Red Lentil Vegetable Soup
A simple blended vegetable soup made with red lentils, homemade chicken stock, and finished with Greek yogurt and apple cider vinegar. Hearty, nourishing, and perfect for busy days when you want real food without a lot of effort.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion roughly chopped
- 4 large carrots roughly chopped
- 1 zucchini roughly chopped
- 1 small delicata squash seeds removed skin on roughly chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ¼ teaspoon ancho chili powder
- 6 cups chicken stock
- 1 cup red lentils rinsed
- 1½ teaspoons salt divided
- Freshly cracked black pepper to taste
- 1½ tablespoons apple cider vinegar
- 1 cup Greek yogurt
Instructions
- Heat the olive oil in a heavy bottomed pot over medium heat. Add the onion, carrots, zucchini, and delicata squash. Season with ½ teaspoon salt and a few cracks of black pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, oregano, and ancho chili powder. Cook for about 1 minute until fragrant.
- Pour in the chicken stock and bring to a boil. Add the red lentils, cover, reduce heat, and simmer until the lentils are fully cooked and soft, about 15 to 20 minutes.
- Turn off the heat and let the soup cool slightly. Use an immersion blender to blend until smooth. Scoop out 1 to 2 cups of the hot soup and set aside.
- Add the Greek yogurt to a bowl. Slowly whisk in the reserved hot soup to temper the yogurt.
- Stir the yogurt mixture back into the pot. Add the remaining salt and apple cider vinegar. Taste and adjust seasoning as needed. Serve warm.
Video
Notes
- Reheat gently after adding the yogurt to avoid splitting
- This soup freezes well before the yogurt is added
- Butternut squash can replace the delicata squash, 2 cups cubed
