Simply Lebanese

Yellow Lentil Soup (Lebanese)

Yellow Lentil Soup
  • Prep Time
    10 mins
  • Cook Time
    35 mins
  • Serving
    4
This dish is a wonderful blend of lentils and warm spices that simmer together for a Lebanese lentil soup that’s high in fiber and protein.
Lebanese Yellow Lentil Soup

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.

Lebanese Yellow 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.

STEP 1

Begin by finely dicing the onion and grating the carrot. Crush the 2 cloves of garlic and set aside.
Yellow Lentil Soup

STEP 2

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.

Yellow Lentil Soup

STEP 3

Rinse the lentils very thoroughly under cold water.
Yellow Lentil Soup

Add the washed lentils to the pot with the sauteed onions along with the 6 cups of water (or chicken broth).

Yellow Lentil Soup
Yellow Lentil Soup

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.

Yellow Lentil Soup

STEP 5

Garnish with parsley and serve hot.

Lebanese Yellow Lentil Soup
Lebanese Yellow Lentil Soup

Yellow Lentil Soup (Lebanese)

This dish is a wonderful blend of lentils and warm spices that simmer together for a Lebanese lentil soup that’s high in fiber and protein.
4.58 from 45 votes
Print Rate
Course: Soup
Cuisine: Lebanese
Diet: Vegan
Keyword: Lentil Soup, Lentils
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 250kcal
Author: Iman

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

To make this recipe vegan, use water or vegetable stock.
* Use an immersion blender if you want a smoother consistency, and blend the soup to your liking.

Nutrition

Calories: 250kcal | Carbohydrates: 33g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 514mg | Potassium: 556mg | Fiber: 15g | Sugar: 3g | Vitamin A: 3041IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg

    Owner

    Additional Recipes!

    Recipe Reviews

    • Diana

      Hello! I would like to try this recipe. Could you please advise what you mean with one cup i.e. 250gr? Also you said 6 cups Chicken Broth. The one I have is for 500ml but I don’t think you meant 3 litre.
      Thank you for your information. That would help alot.
      Best regards, Diana

      • Iman

        Hi! One cup of lentils is about 210g, and then 6 cups of chicken broth is about 1.40 liters.

      • Susan

        One cup is eight ounces, or 237 ml. So six cups is 1420 ml.

    • Joyce

      This is so good . I love it – thank you

      • Iman

        So glad you loved it!

    • Lyn

      5 stars
      I made this soup for my 9month old grandson as he tasted a takeaway soup and enjoyed it. Needless to say he enjoyed this one just as much. The consistency was perfect for him. Other than adding some celery to to the ingredients, nothing else was changed. I will definitely be making this again.

      • Iman

        Wonderful! It is such a baby and kid-friendly soup.

    • Kelly

      Will this recipe also work with golden lentils?

      • Iman

        I personally have not tried with golden lentils, but, if you do try them, let me know if it works out or not!

    • Missy Elles

      5 stars
      I am not a fan of carrots and neither am I a fan of yellow lentils, however when my sister moved away from the area and cleared out her kitchen she left me an abundant supply of yellow lentils! This does justice to the lentils. It is absolutely delicious. I have always hated cooked carrots and that’s the other main ingredient in the soup but they complement each other especially well along with the spices. This is going to be a repeat in my family. I created a vat of it so I can freeze some and share with my other sister who is still local. Bravo you and thank you for your cooking expertise🥰. Such a healthy, satisfying and tasty soup!

      • Iman

        You are so sweet, thank you for your comment, I am so appreciative. Thank you for giving it a chance!

    Leave a Review

    Your email address will not be published.

    Recipe Rating