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Yellow Lentil Soup

A simple homemade yellow lentil soup made with everyday ingredients. Light, nutritious and delicious—especially served with kibbeh.

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4 servingsBack to recipeSoups and stews

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500 g yellow split lentils1 small coffee cup Egyptian rice (about 60–80 g)2 onionsCumin (to taste)Salt (to taste)Parsley (chopped)For a delicious mushroom soup click the following link: Mushroom Soup

Step 1

Rinse the lentils with the rice and leave them to drain.

Cooking notes

Mushroom Soup