Yellow Lentil Soup
Warm up your day with a hearty bowl of Yellow Lentil Soup, a vibrant and nourishing dish that's as comforting as it is flavorful. This recipe combines protein-rich yellow lentils with a medley of aromatic vegetables like onions, carrots, and celery, all infused with earthy spices like cumin, turmeric, and paprika for a warm, golden broth that's both satisfying and wholesome. A splash of fresh lemon juice adds the perfect zesty touch, while an optional garnish of chopped parsley elevates every spoonful. Ready in just under an hour, this easy-to-make vegan soup is perfect for meal prepping or enjoying as a quick yet healthy family dinner. Packed with plant-based protein and bursting with flavor, it's the ultimate cozy dish for cooler weather or anytime you're craving something soulful and hearty.
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Recipe Information
Ingredients
- 1 cup yellow lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon paprika
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Rinse the yellow lentils thoroughly under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, turmeric, and paprika. Stir to coat the vegetables evenly with the spices.
Add the rinsed lentils to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25–30 minutes, or until the lentils are soft and the soup thickens.
Season the soup with salt and black pepper, adjusting to taste.
Stir in the lemon juice to brighten the flavors.
For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if preferred.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 38.6 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5542 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
