Easy Yellow Lentil Soup Recipe

Name: Yellow Lentil Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 6.7 ounce carrots (Or 3 carrots chopped); 1 onion (chopped); 1 tbsp tomato paste; 1 cup yellow lentil; 1/2 inch ginger (grated); 2 garlic cloves (chopped); 4 1/2 cup vegetable broth (Or water); 1 1/2 tbsp soup seasonings (Or 1/2 tsp Cumin, 1/4 tsp pepper, cloves, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp cinnamon); 1/2 cup Coconut milk; 1 tsp olive oil; salt to taste

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This yellow lentil soup recipe is an excellent addition to your go-to recipes for any time of the year.

It's hearty, nutritious, and easy to make. Plus, it's a perfect meal option for vegetarians, vegans, or anyone looking for a meatless dish.

A bowl of yellow Lentil soup is on the surface.

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My kids love lentils, quinoa vegetables, barley, and vegan mulligatawny soups.

These soups are packed with nutrients and can be easily customized to fit your family's taste preferences.

Let's jump into all the details in this go-to-lentil soup recipe.

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Why I love this recipe
Ingredients
Instructions
Stovetop method
Variation
Top Tips
Recipe FAQ
Storage
Related Recipes
📖 Recipe
Comments

Why I love this recipe

First, it's incredibly flavorful and satisfying. Just pair it with a toasted crusty bread!
Easy to prepare over a stovetop or with an electric pressure cooker.
Simple ingredients.
Quick and easy: This recipe only takes about 30 minutes to make from start to finish, making it perfect for busy weeknights.
Budget-friendly: Lentils are inexpensive and can be bought in bulk, making this recipe a cost-effective meal option.
Versatile: You can easily customize this soup by adding vegetables or protein sources such as chickpeas or tofu.

Ingredients

Yellow lentils: I used toor dal in this recipe, but you can also use red, green, or yellow lentils.
Onion, ginger, and garlic: These aromatics add flavor to the soup base.
Vegetable stock: Use store-bought or homemade vegetable broth for added flavor.
Spices: I used cumin seeds, coriander, a bit of turmeric, and chili powder for a warm and slightly spicy flavor profile. I used the soup spice that I have for sale.
Carrots and tomato paste.
Coconut milk adds a creamy and rich texture to the soup.
Lemon juice: A squeeze of fresh lemon juice brightens up the flavors in this soup.
Salt and pepper

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Instructions

An instant pot has chopped onions on saute mode.

Turn on the Instant Pot and select "Saute" mode. Once heated, add olive oil and sauté the chopped onions, ginger, and garlic until fragrant.

On instant pot has onions, tomato paste for lentil soup.

Add tomato paste and 2 tablespoon water (or diced tomatoes) and stir for 2-3 minutes.

Add chopped carrots, salt and spices and mix well.

A pot is with yellow Lentil soup ingredients.

Add rinsed and drained whole lentils, water, or vegetable broth.

Close the lid of the Instant Pot and set the valve to the sealing position.

Select the "Pressure Cook" or "Manual" mode, set it to high pressure, and cook for 10 minutes.

Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully perform a quick release for any remaining pressure.

Blending a pot is with lentil soup using a hand blender.

Open the lid and stir in the coconut milk and lime juice. Taste and adjust the seasoning with additional salt, black pepper, or spices.

You can use an immersion blender to blend the soup for a smoother texture. Your vegan lentil soup is ready!

An instant pot is full of creamy lentil soup.

Serve hot, garnished with fresh parsley or cilantro, and enjoy with a side of bread or rice if desired.

Stovetop method

Heat a large pot over medium heat and add oil.

Sauté the onions, ginger, and garlic until fragrant.

Add the chopped carrots, tomato paste, salt, and spices, stirring well to combine.

Add the rinsed lentils and vegetable broth to the pot, bringing the mixture to a boil.

Reduce the heat to a simmer, cover, and cook for about 25-30 minutes, stirring occasionally, until the lentils are tender.

Stir in the coconut milk and lemon juice, then taste and adjust the seasoning as needed.

Blend the soup for a smooth and creamy texture.

Serve warm with your choice of garnishes.

Variation

Add other vegetables, such as diced potatoes, red bell peppers, sweet potatoes, or baby spinach.
For added protein, add chickpeas, tofu, or tempeh to the soup.
Make it spicier by adding more cayenne pepper or red pepper flakes.
Make it heartier by adding cooked quinoa or barley.

Top Tips

Rinse the lentils before cooking to remove any debris.
For a thicker soup, use less vegetable broth or water. For a thinner consistency, add more liquid.
Don't skip on the lemon juice! It adds a tangy and bright flavor to the soup.
For an oil-free option, you can skip the oil and sauté the aromatics in a water or vegetable broth splash.

Recipe FAQ

Can I use green lentils and brown lentils instead of yellow?

Green lentils may take longer to cook and might result in a different texture, but they can be used as a substitute.

Can I use curry powder instead of individual spices?

Yes, you can use curry powder as a substitute for the individual spices listed in this recipe. However, the flavor profile may be slightly different.

Can I use red lentils in this recipe?

Yes, red lentils can be used in this recipe. They tend to cook faster, but they taste almost the same.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, heat on the stovetop over medium heat until warmed through, stirring occasionally.

If the soup thickens while stored, you may need to add a splash of water or vegetable broth.