If you're looking for a unique lentil soup recipe, try this easy yellow lentil soup. Packed with protein, fiber and flavor, it's also super easy to make and ready in 30 minutes. It has a bright flavor (thanks to the lemon) and warm spices.
I love cooking with lentils as they are high in protein and fiber, low in fat, and rich in vitamins and minerals. Plus, they're tasty!
While I love a traditional lentil soup, this one is nice and light with a different flavor thanks to the lemon and spices. It's also quick and easy to make so it's perfect for a weeknight dinner.
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Why You'll Love This Soup
- Delicious flavor: Yellow lentil soup is known for its earthy flavor. The lentils have a mild taste and absorb the flavors of the spices.
- Creamy texture: When cooked and blended, yellow lentils create a naturally creamy texture, without the need for dairy or cream. You can also skip the blending and enjoy the soup with a chunky texture.
- A nutritious soup: Yellow lentils are a great source of plant-based protein, fiber, and essential nutrients. And it's naturally vegan!
Ingredient Notes
- Yellow lentils - You can substitute red lentils for the yellow.
- Potato - Any kind of potato is fine as it's more for adding texture than flavor.
- Vegetable broth - Homemade veggie broth or packaged
- Lemon juice - Use fresh lemon juice, not from a container.
- Garlic powder - You can substitute with fresh chopped garlic if you prefer, about 2 cloves worth.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Yellow Lentil Soup
Step 1: First, in a large saucepan, heat the olive oil over medium-high heat. Add the chopped onions to the pot and sauté for about 3-5 minutes. Stir in the spices and cook for 1 minute.
Step 2: Add the diced carrots and potato and continue cooking for 2-3 minutes more, stirring frequently.
Step 3: 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.
Step 4: Bring to a boil, reduce the heat, and simmer for 20-25 minutes until veggies and lentils are tender.
Step 6: Add salt and black pepper to taste and the lemon juice. The lemon flavor is very mild. If you want it stronger, add an additional splash of lemon to the bowls of vegan lentil soup. Garnish and serve.
Looking for more soup recipes, try my Instant Pot 15 bean soup and my cabbage and potato soup.
Expert Tips
- Use an immersion blender to make a smoother texture if desired or you can leave it chunkier. You can also use a traditional blender and blend in batches. Be careful of the hot soup when blending.
- If you want to make this yellow lentil soup creamy, you can add a splash of coconut milk.
Storage Tips
Once cooled, store the soup in an airtight container in the fridge for up to 4 days. This soup can be stored in the freezer for up to 3 months. Once cool, pour the soup into freezer safe bags or containers and place in the freezer.
Simply reheat in the microwave or on the stove top. If frozen, thaw in the fridge overnight first.
Recipe FAQs
Of course! Feel free to adjust the spices to suit your taste. Add more or less cumin, paprika, or even a pinch of cayenne pepper for some heat.
Yes, this soup is naturally gluten-free. Always check the nutritional information on any packaged ingredients.
Yes! You can sauté the veggies and spices in the Instant Pot before adding the vegetable stock and lentils. Then reduce the cooking time to 12-15 minutes, add lemon and taste for seasoning.
Yes! Simply sauté the veggies and spices in a medium pot before transferring to the crock pot. Add the lentils and vegetable broth and cook 4-6 hours on high or 8 hours on low. Add the lemon juice and adjust seasoning.
While you can use green or brown lentils, they have a different taste and cooking time. Yellow lentils are preferred for this recipe because they cook faster and have a milder flavor.
More Soup Recipes
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Recipe
Easy Yellow Lentil Soup
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.
Jen says
This is such a light soup that I even make it in the spring and not too hot summer days. Lots of flavor and fiber!