Yellow Lentil Soup
When I made this recipe, it was a chilly 0ºC to 2ºC outside, and honestly, nothing sounded better than a warm, cozy soup.
I was also feeling a bit under the weather, so this yellow lentil soup was what I needed to feel like new again. 🙂
📝 Ingredients for this yellow lentil soup
Here are the ingredients I’ve used for this yellow lentil soup:
- Olive oil: 2–3 tablespoons.
- Bay leaf: 1 bay leaf.
- Onion: 1 medium onion, finely chopped.
- Leek: 1 leek, finely chopped.
- Red bell pepper: 1 red bell pepper, roughly chopped.
- Carrot: 1 carrot, chopped.
- Spices: 1 teaspoon ground cumin, ½ teaspoon turmeric, and ½ teaspoon paprika.
- Tomato: 1 medium tomato, chopped, with the skin removed.
- Potatoes: 2 small potatoes, diced.
- Yellow lentils: 1,5 cups, soaked for 20 minutes.
- Boiling water: 6 cups, but you can also use vegetable broth.
- Coconut milk: ½ cup, added toward the end.
- Salt and black pepper: 1 teaspoon salt (adjust later with more salt and ground black pepper, if needed).
👨🏻🍳 How to make this yellow lentil soup
The first step in this recipe is to soak the yellow lentils— I poured the yellow lentils into a large bowl, filled it up with water, and let it soak for 20 minutes.
Then I began the cooking process by heating 2–3 tablespoons of olive oil in a large pot, just enough to sauté the aromatics and build the flavor base. Into the warm, shimmering oil, I added a single bay leaf, which is a subtle addition to the soup but very worth it.
The first ingredient to hit the pot was a finely chopped onion, which sautéed for 5 minutes until it turned golden brown. Then I followed with a finely chopped leek, which I sautéed for 2 minutes until it softened.
Next came the chopped red bell pepper, bringing a splash of color and a touch of natural sweetness, followed by a chopped carrot to round out the flavors. I sautéed these for approximately 2 minutes as well.
To amp up the flavor, I tossed in some ground cumin, turmeric, and paprika, letting them sizzle in the oil and mingle with the veggies for a cozy, flavorful base.
After about a minute, I added a medium tomato, quickly followed by 1 teaspoon of salt, gave it a quick stir, and let it cook until the tomato softened and released its water into the pot.
Next, I added two small diced potatoes, followed by the yellow lentils. Then, I poured in the hot water, letting everything simmer for 20 minutes.
Once the 20 minutes were up, I scooped out 3 cups of the soup, blended it until smooth and creamy, and stirred it back into the pot. That’s when I added the coconut milk, along with salt and ground black pepper to taste (if needed).
I let it all cook for another 10 minutes, turned off the heat, and finished with some chopped parsley. I let the soup sit for 5 minutes before serving, which also allowed it to absorb the flavor of the parsley.
💬 Questions people also ask
Can I make this soup spicier?
Definitely! If you like some heat, try adding chili flakes, cayenne, or fresh chili. Just go slow and taste as you add—it’s all about finding the right spot.
Can I use a different type of lentil?
Red lentils also work well, but keep in mind that they cook a bit faster and break down more easily.
What can I serve this soup with?
Personally, I usually eat this soup on its own, but a bit of toasted bread, croutons, or a simple salad go well with it.
Is this soup suitable for other dietary preferences?
Yes, it’s vegan, gluten-free, and dairy-free thanks to the coconut milk. So it works for a variety of diets.
How can I store the leftovers?
You can store leftovers in the fridge for about 3 days, or freeze them for up to 3 months. Just reheat when you’re ready, and if it’s thicker than you like, add a little water to loosen it up.
How thick should the soup be?
It’s meant to be a little thick, but you can adjust it based on your preference. Add more broth or water if you like it thinner, or let it cook longer for a creamier texture.
Yellow Lentil Soup
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 2-3 tbsp olive oil
- 1 bay leaf
- 1 onion medium, finely chopped
- 1 leek finely chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp paprika
- 1 tomato medium, peeled and chopped
- 1 tsp salt
- 2 potatoes small, diced
- 1,5 cups yellow lentils
- 6 cups hot water or vegetable broth
- ½ cup coconut milk
- Ground black pepper to taste
- Fresh parsley chopped
Instructions
- Soak yellow lentils for 20 minutes.
- Heat olive oil in a pot and add a bay leaf.
- Stir in an onion and sauté for 5 minutes, until golden brown.
- Add a leek and cook for 2 minutes, until softened.
- Add a red bell pepper and a carrot, and cook for a few more minutes.
- Stir in ground cumin, turmeric, and paprika, allowing the spices to bloom in the oil and mix with the veggies.
- Add the tomato, salt, and cook until it softens and melts into the mixture.
- Add potatoes, followed by the yellow lentils, and the hot water. Let the soup simmer on medium heat for 20 minutes.
- Next, scoop out 3 cups, blend until creamy, and stir it back into the soup.
- Add the coconut milk, adjust the salt, and season with black pepper to taste. Let the soup simmer for another 10 minutes.
- Turn off the heat, add the parsley, and let it rest for a few minutes before serving.
Video
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