The soup we all grew up having, especially during Ramadan. Its ridiculously easy, requires a few ingredients, super nutritious AND very versatile.
You want to skip the potato? Add in 1/2 cup of washed rice. You wanna make it more nutritious? Add in some other veggies. More flavorful? Cook it with chicken stock. Possibilities are endless.
Yellow Lentil Soup
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
Instructions
- In a pot, heat your olive oil and fry your onions until browned
- Drop in your carrots, potatoes, and spices. Fry them for a couple of minutes together to enhance the flavors
- Drop in your washed lentils, fry them around for a few minutes then pour in the water
- 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)
- Remove off heat and gently blend, careful not to splatter the hot soup on your face
- Serve with a squeezd of lemon juice and some croutons
- 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
I tried the addas today and it was delicious. Thank you so much for the amazing recipe. By the way, I didn’t blend it and somehow I enjoyed it more this way. My mom used to blend it though and put toasted pita bread on top. A perfect dish for winter.