Go Back

Yellow Lentil Soup

5 from 1 vote
Print Recipe
Servings: 6 people
Course: Appetizer
Cuisine: Lebanese
Ingredients Method Notes

Ingredients
  

  • 2 cups Orange lentil (split lentil)
  • 2 carrots washed, peeled roughly chopped
  • 1 potato, washed, peeled and roughly chopped
  • 1 Onion, roughly chopped
  • 3-4 tbsp Olive oil
  • 1 tbsp Cumin
  • 2 tsp Salt
  • 1 tsp All Spice
  • 1 tsp Turmeric
  • 6 cups Water Or more depending on how thin you like your soup

Method
 

  1. In a pot, heat your olive oil and fry your onions until browned
  2. Drop in your carrots, potatoes, and spices. Fry them for a couple of minutes together to enhance the flavors
  3. Drop in your washed lentils, fry them around for a few minutes then pour in the water
  4. Bring it to a boil, cover the pot, and let it cook on medium low heat until the lentils and vegetables have cooked thru. About 25-30 mins (scrape the bottom of the pot halfway so the lentils dont stick)
  5. Remove off heat and gently blend, careful not to splatter the hot soup on your face
  6. Serve with a squeezd of lemon juice and some croutons
  7. If you wish to reheat you might need to add more water as lentils absorb the liquid. If you do, please adjust the seasoning to taste

Notes

Stays up to 3 days in fridge and 3 months in freezer