Soups and stews
ChefNancy Moussa
Yellow Lentil Soup
A delicious and nutritious yellow lentil soup that’s quick to make. Add the vegetables — celery, leek and carrot — for extra flavor.
شوربة العدس الأصفر.. one of the easiest and most nourishing soups, perfect for winter
Ingredients
Start here, then move straight into the method.
- Half a cup split yellow lentils
- 1 small potato, peeled and diced
- 1 carrot, peeled and diced
- Chopped celery
- Chopped leek
- Olive oil
- Salt
- A pinch of cumin
- A pinch of dried coriander
- A pinch of turmeric or a pinch of saffron
- Vegetable stock cube
- Toasted bread, for serving
- Fresh lemon juice
Method
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- Lightly fry a handful of chopped celery and leek in a little olive oil until softened.
- Add the potato and carrot and stir, then add the washed and drained lentils.
- Stir briefly, then add salt and spices, cover with water and add the stock cube.
- Cover the pot and simmer over medium-low heat until everything is tender.
- When the ingredients are cooked, remove from the heat and let cool slightly, then blend in a blender or food processor until smooth.
- Return the soup to the pot; if it’s too thick add water to reach the desired consistency — not too thin and not overly thick.
- Bring the soup just to a gentle boil for 1–2 minutes, then add the juice of a small lemon (or to taste) and turn off the heat.Timers: 2 min
- Serve the yellow lentil soup with toasted bread.
Recipe tags
Soups and stewsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Lentil Soup with Chard and Lemon
