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Yellow Lentil Soup

Print Recipe
Course Appetizer
Cuisine Lebanese
Servings 6 people

Ingredients
  

  • 2 cups Orange lentil (split lentil)
  • 2 carrots washed, peeled roughly chopped
  • 1 potato, washed, peeled and roughly chopped
  • 1 Onion, roughly chopped
  • 3-4 tbsp Olive oil
  • 1 tbsp Cumin
  • 2 tsp Salt
  • 1 tsp All Spice
  • 1 tsp Turmeric
  • 6 cups Water Or more depending on how thin you like your soup

Instructions
 

  • In a pot, heat your olive oil and fry your onions until browned
  • Drop in your carrots, potatoes, and spices. Fry them for a couple of minutes together to enhance the flavors
  • Drop in your washed lentils, fry them around for a few minutes then pour in the water
  • Bring it to a boil, cover the pot, and let it cook on medium low heat until the lentils and vegetables have cooked thru. About 25-30 mins (scrape the bottom of the pot halfway so the lentils dont stick)
  • Remove off heat and gently blend, careful not to splatter the hot soup on your face
  • Serve with a squeezd of lemon juice and some croutons
  • If you wish to reheat you might need to add more water as lentils absorb the liquid. If you do, please adjust the seasoning to taste

Notes

Stays up to 3 days in fridge and 3 months in freezer