Lentil & Yogurt Soup

This lentil soup lands somewhere between hearty and light. Orange lentils break down during the 40-minute simmer and thicken the broth naturally, while lean bacon, mushrooms, carrots, and onion build a savory foundation.

Ground coriander is the quiet star. It adds a warm, citrusy note that plays off the earthy lentils without making the soup taste “spiced." Just enough to notice if you’re paying attention.

Low-fat yogurt stirred in at the end gives each bowl a creamy tang that brightens the whole pot. Reheat gently after adding it. Boiling yogurt causes it to curdle and break into grainy streaks.

Pro Tips

• Use orange (red) lentils specifically. They dissolve into the broth and create a naturally thick, velvety texture. Green or brown lentils hold their shape and give a different result.
• Trim the bacon well. Lean bacon keeps this soup lighter without losing that smoky, savory backbone.
• Sauté the onion until fully translucent before adding the lentils. Raw onion flavor doesn’t meld well in a delicate soup like this.
• Serve immediately after adding the yogurt. It loses its bright tang the longer it sits in the hot broth.

Variations

• Skip the bacon and use vegetable stock for a vegetarian version.
• Add a pinch of cumin alongside the coriander for a warmer, Middle Eastern flavor.
• Top each bowl with a dollop of extra yogurt and a drizzle of olive oil instead of stirring it in.