Easy Yellow Lentil Soup
This light lentil soup is flavorful with just a hint of lemon. It's full of warm spices, fiber and protein.
Print
Pin
Servings: 4 servings
Calories: 275kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 large carrot, peeled and diced
- 1 potato, peeled and diced
- 1 cup yellow lentils
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon tumeric
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ lemon, juiced
- salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion to the pot and sauté for 3-5 minutes.
- Stir in the spices and cook for 1 minutes. Add the diced carrots and potato and continue cooking for an additional 3 minutes.
- Rinse the lentils and pick through to make sure there are no small stones. Add the rinsed lentils and vegetable broth to the pot and stir to combine.
- Bring to a boil, reduce the heat, and simmer for 20-25 minutes.
- When cooked, use an immersion blended to make a smoother texture although this is optional. Add salt and pepper to taste and the juice from ½ a lemon. Stir, garnish and serve.
- Once cooled, store soup in an airtight container in the fridge for 3-5 days.
Equipment
- Large soup pot
- Immersion blender
Notes
- When chopping your vegetables, try to cut them to a uniform size so that they cook evenly.
- Make sure to rinse the lentils to remove and dirt or dust. It's also a good idea to pick through them to make sure there aren't any small pebbles.
- I like texture in my soup so I usually skip using the immersion blender. But use it if you want a smoother soup.
Nutrition
Calories: 275kcal | Carbohydrates: 47g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1429mg | Potassium: 790mg | Fiber: 16g | Sugar: 7g | Vitamin A: 3389IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 5mg
Tried this recipe?Let us know how it was!
https://theleafytable.com/yellow-lentil-soup/