Yellow Lentil Soup (Lebanese)
Prep Time10 mins
Cook Time35 mins
This Lebanese yellow lentil soup is a family favorite year-round. It is so warm, delicious, kid-friendly and vegan. During the month of Ramadan, whether it happens to be summer or winter, this yellow lentil soup always makes an appearance. So hearty and satisfying, it makes the perfect starter after a long day of fasting.
Lentil soups are a staple in the Middle-East and this one is no exception. While it tends to be very popular during Ramadan, it is made throughout the entire year.
This Lebanese yellow lentil soup is a wonderful blend of lentils and warm spices that simmer together for a soup that’s high in fiber and protein. 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.
Type of Lentils to Use
The lentils that are used in this recipe are called red lentils. They are orange in color until they are cooked, they turn yellow.
They are used very often in Indian and Pakistani cuisine, and are known as Masoor Dal. I buy the Goya brand of them from my local grocery store in the beans and lentils aisle or click on the link to have them shipped to you.
I like to use chicken stock as the base of the soup but, if you would like to keep this soup vegan, you can either use water or vegetable stock. The flavor will not differ much. Most of the flavor from the soup comes from the cumin and white pepper.
Some people prefer to blend the soup after it is done cooking but, I personally like the texture of the lentils as is. If you choose to blend the soup, blend with an immersion blender until it gets to your preferred thickness.
This soup is delicious topped with some crispy pita bread and a squeeze of lemon juice.
Gently sauté the onion and garlic for 4-5 minutes until translucent.
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.
Yellow Lentil Soup (Lebanese)
- 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
- 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.