Yellow Lentil Soup (Lebanese)
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Prep Time10 mins
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Cook Time35 mins
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Serving4
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Ready In45 mins
This Lebanese Yellow Lentil Soup is made with red lentils, warm spices, and a few simple ingredients. It is creamy and hearty without any cream, naturally vegan when made with vegetable stock or water, and packed with fiber and plant-based protein.
This soup is a family favorite in our house and one I make year-round. It is especially popular during Ramadan, when a warm, filling bowl of soup is the perfect way to start a meal after a long day of fasting. My kids love it too, which is always a bonus!
What Kind of Lentils Are Used in Yellow Lentil Soup?
Despite their name, yellow lentil soup is made with red lentils. They are naturally orange or reddish-orange in color when dry, but they turn yellow as they cook and soften.
Red lentils are commonly used in Middle Eastern, Indian, and Pakistani cooking. You may also see them labeled as Masoor Dal at Indian or Pakistani grocery stores.
I usually buy Goya red lentils from the beans and lentils aisle at my local grocery store, but any good-quality red lentils will work for this recipe.
Can You Make Yellow Lentil Soup Vegan?
Absolutely. I usually make this soup with chicken stock, but you can easily keep it vegan by using water or vegetable stock. I don’t find that it changes the flavor very much because most of the flavor comes from the cumin and white pepper.
Do You Need to Blend Yellow Lentil Soup?
No! I personally prefer to leave this soup unblended because I like the texture of the softened lentils. If you prefer a smoother soup, you can use an immersion blender and blend it to your preferred consistency.
How to Serve Yellow Lentil Soup
I love serving this soup with crispy pita bread and a squeeze of fresh lemon juice. The lemon adds a bright, fresh flavor that really complements the warm spices in the soup.
Aside from the famous Mujadara, this lentil soup is one of the most popular lentil dishes in Lebanese cuisine, along with a Lemon Lentil soup.
STEP 1
STEP 2
Gently sauté the onion and garlic for 4-5 minutes until translucent.
STEP 3
Add the washed lentils to the pot with the sauteed onions along with the 6 cups of water (or chicken broth).
Simmer on medium heat for 20 minutes.
STEP 4
Once the lentils have become tender, add the grated carrot and season with cumin, salt and white pepper. Simmer for 10 more minutes.
* Use an immersion blender if you want a smoother consistency, and blend the soup to your liking.
STEP 5
Garnish with parsley and serve hot.
Yellow Lentil Soup (Lebanese)
Ingredients
- 1 cup red lentils
- 1 medium onion
- 2 cloves garlic
- 1 large carrot
- 2 tb. olive oil
- 6 cups water (or chicken broth)
- 1 tsp. ground cumin
- 1 tsp. salt
- ¼ tsp. white pepper
Instructions
- Begin by finely dicing the onion and grating the carrot. Crush the 2 cloves of garlic and set aside.
- Heat up a large pot on medium heat and add the olive oil. Gently sauté the onion and garlic for 4-5 minutes until translucent.
- Rinse the lentils very thoroughly under cold water. Add the washed lentils to the pot with the sauteed onions along with the 6 cups of water (or chicken broth). Simmer on medium heat for 20 minutes.
- Once the lentils have become tender, add the grated carrot and season with cumin, salt and white pepper. Simmer for 10 more minutes.
- Garnish with parsley and serve hot.
Notes
Nutrition
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