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.
Looking to cook with more lentils? Try out my lentil sloppy joe's for a plant-based twist on the classic sandwich. Learn more about storage of lentils at How Long Do Lentils Last and Storage Tips.
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Why You'll Love This Soup
- Delicious flavor: Yellow lentil soup is known for its rich, earthy flavor. The lentils themselves have a mild taste, allowing them to absorb the flavors of spices, such as cumin and turmeric. The whole family loves this soup.
- Creamy texture: When cooked and blended, yellow lentils create a naturally creamy and velvety texture, without the need for dairy or cream.
- A nutritious soup: Yellow lentils are a fantastic source of plant-based protein, fiber, and essential nutrients.
For more fiber-filled soups, try my slow cooker veggie chili and white bean and kale soup.
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 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, prepare your vegetables. Peel and dice the carrot, onion and potato and set aside.
Step 2: Next, 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 3: Add the diced carrots and potato and continue cooking for an additional 2-3 minutes, stirring frequently.
Step 4: 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 5: 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.
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
Refrigerator
Once cooled, store the soup in an airtight container in the fridge for up to 4 days.
Freezer
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.
Reheat
Simply reheat in the microwave or on the stove top. If frozen, thaw in the fridge overnight first.
What To Serve With Yellow Lentil Soup
You can garnish the soup with fresh parsley or fresh cilantro and lemon wedges. I like serving this soup with homemade drop biscuits or crusty brown bread.
You can also pour a ladle full of soup over a bowl of brown or white rice.
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 (Vegan)
Equipment
- Immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 small onion
- 1 large carrot
- 1 potato
- 1 cup yellow or red lentils
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ lemon, juiced
- salt and pepper to taste
Instructions
- Prepare your vegetables. Peel and dice the carrot, onion and potato and set aside.
- 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.
- If desired, use an immersion blender to make a smoother texture.
- Add salt and pepper to taste and the juice from ½ a lemon.
- Stir, garnish and serve.
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 the immersion blender.
- Once cooled, store soup in an airtight container in the fridge for 3-5 days.
Jen says
This is a nice and light lentil soup. The lemon just gives it a bit of brightness and doesn't make it taste lemony.