Yellow Lentil Soup

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This is a very easy lentil soup recipe, you can add as many or as few vegetables as you like. The earthy flavor of the lentils, combined with the array of spices, awakens your taste buds with each bite.

Nutritional info
per serving

Calories 150
Fat 8g
Saturated fat 1g
Carbohydrates 14g
Sodium 812mg
Fiber 4g
Protein 4g
Cholesterol 0mg

Yellow Lentil Soup

12 cups
Prep time: Cook time: Total time:


  • 1 cup red/orange lentils, picked over and rinsed
  • [1/2] cup long-grain rice
  • 10 cups water
  • 2 tsp. salt
  • 3 TB. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 medium carrots, diced
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1 tsp. coriander
  • [1/2] tsp. ground black pepper
  • 1 cup fresh parsley, finely chopped
  • 1 medium lemon, quartered (optional)


In a large pot over medium-low heat, combine red/orange lentils, long-grain rice, water, and salt. Cook, stirring occasionally, for 40 minutes.

In a small saucepan over medium-low heat, heat extra-virgin olive oil. Add yellow onion, and saute, stirring occasionally, for 5 minutes.

Add carrots, sauteed onions, turmeric, cumin, coriander, and black pepper to the large pot; stir; and cook for 10 minutes.

Stir in parsley, and remove the pot from heat.

Serve soup with lemon wedge to squeeze onto soup (if using).

Tasty Tip
This is one of my go-to soups because it requires very little work and very few ingredients. Best of all, it stores well. You can refrigerate it for up to 1 week.

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