Yellow Split Lentil Soup

Yellow split lentil soup — a light, nutritious and very tasty soup. Serve with toasted bread and a squeeze of lemon. It pairs well with kibbeh dishes.

Progress: 14%Step 1 of 7

4 servingsBack to recipeSoups and stews

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/10 checked ingredients.

1 cup split yellow lentils1 large white onion, chopped1 medium potato, peeled and diced2 carrots, peeled and diced2 Maggi chicken or vegetable stock cubespinch of ground cuminpinch of saffron powderpinch of turmeric (for color)about 1.5 liters boiling water (or more as needed)For more easy, nutritious soups from Rana try: Lentil soup with chard and lemon

Step 1

Sauté the chopped onion in a little corn oil until it softens.

Cooking notes

Lentil soup with chard and lemon

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp