Yellow Lentil Soup

Ingredients

• 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
• Recipe and method for Yellow Lentil Soup from our friend and cook on Shou Tabkhin Al-Youm:
• نانسي موسى
• Click Nancy’s name to visit her profile on our site and see all her delicious recipes.
• For more nourishing soup recipes click: Lentil Soup with Chard and Lemon

Method

1. Lightly fry a handful of chopped celery and leek in a little olive oil until softened.
2. Add the potato and carrot and stir, then add the washed and drained lentils.
3. Stir briefly, then add salt and spices, cover with water and add the stock cube.
4. Cover the pot and simmer over medium-low heat until everything is tender.
5. When the ingredients are cooked, remove from the heat and let cool slightly, then blend in a blender or food processor until smooth.
6. 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.
7. 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
8. Serve the yellow lentil soup with toasted bread.