Soup
Yellow Lentil Soup
A thick, rustic soup warmed with turmeric and cumin and finished with lemon.
- Gluten-free
- Vegan
- Prep
- 10 min
- Cook
- 30 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 cup (200 ml) yellow lentils
- 1 onion
- 1 carrot
- 2 tbsp olive oil
- ½ tsp ground turmeric
- 1 tsp ground cumin
- 6 cups (1200 ml) water
- 1 tsp salt
- 1 lemon
Method
- Rinse and drain the lentils; finely chop the onion and carrot.
- Heat the olive oil in a pot and cook the onion and carrot over medium heat for 4 minutes; add the turmeric and cumin for 1 minute.
- Add the lentils and water. Bring to a boil, then reduce the heat and simmer with the lid slightly ajar for about 20–25 minutes, until the lentils are very soft and begin to break down.
- Season with salt, mash lightly with a ladle if you like and serve with lemon wedges.