Eating with Emily

vegetarian meals & the more than occasional treat

vegetable lentil soup with spiced yogurt

I’ve made this soup today for lunch. I have a sore throat and a bowl of this made it less scratchy. It felt so good going down! It has a little kick to it, and David loves the spiced yogurt. It’s filling and the colors are just so pretty.

Adapted from Veggie Food by Kay Scarlett


>>Serves 6-8


  • 1 tablespoon olive oil
  • 2 garlic cloves, diced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 4 cups vegetable broth
  • 1 cup dried lentils
  • 1lb butternut squash, peeled and cut into 1/2″ cubes
  • 2 zucchini, cut into small pieces
  • 14oz can diced tomatoes
  • 2 heaping cups of broccoli (cut into small florets)
  • 1/2 cup peas
  • 2 cups water (possibly more!)

Spiced Yogurt

  • 1 cup plain Greek yogurt (you could use regular yogurt or sour cream, but Greek yogurt is the best!)
  • 1 clove garlic, diced
  • several tablespoons chopped cilantro leaves
  • a few dashes of hot pepper sauce


1) Heat the oil in a saucepan, then add the garlic. Cook for a minute or two, stirring frequently..

2) Add the curry powder, cumin, and garam marsala, followed by the stock, lentils, and squash.

3) Bring to a boil, then reduce heat to low and simmer for approximately 20 minutes, or until the lentils are soft.

4)  Add the zucchini, tomatoes, broccoli, and 2 cups of water. If the soup is too thick, add more water until it’s the desired consistency. Simmer for 10 minutes.

5) Add the peas and simmer for 2-3 minutes.

6) To make the spiced yogurt, stir together the yogurt, cilantro, garlic, and hot pepper sauce.

7) Serve the soup with a spoonful of yogurt!

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