Yellow Lentil Soup Recipe
Add this easy yellow lentil soup recipe to your go-to meals for any time of the year. It's a must-try dish that is hearty, nutritious, and bursting with flavor!
Servings: 4
Calories: 290kcal
Equipment
Ingredients
- 6.7 ounce carrots Or 3 carrots chopped
- 1 onion chopped
- 1 tablespoon tomato paste
- 1 cup yellow lentil
- ½ inch ginger grated
- 2 garlic cloves chopped
- 4 ½ cup vegetable broth Or water
- 1 ½ tablespoon soup seasonings Or ½ teaspoon Cumin, ¼ teaspoon pepper, cloves, ¼ teaspoon turmeric, ½ teaspoon red chili powder, ½ teaspoon cinnamon
- ½ cup Coconut milk
- 1 teaspoon olive oil
- salt to taste
Instructions
Instant Pot method:
- Turn on the Instant Pot and select "Saute" mode. Once heated, add olive oil and sauté the chopped onions, ginger, and garlic until fragrant.1 onion, ½ inch ginger, 1 teaspoon olive oil, 2 garlic cloves
- Add chopped carrots and tomato paste (or diced tomatoes) and stir for 2-3 minutes.1 tablespoon tomato paste, 6.7 ounce carrots
- Add salt and spices and mix well. Add rinsed and drained whole lentils, water, or vegetable broth.1 cup yellow lentil, 1 ½ tablespoon soup seasonings, 4 ½ cup 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.
- Open the lid and stir in the coconut milk and lime juice. Taste and adjust the seasoning with additional salt, black pepper, or spices.½ cup Coconut milk
- You can use an immersion blender to blend the soup for a smoother texture. Your vegan lentil soup is ready!
- 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.
Notes
- 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.
Nutrition
Calories: 290kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 1127mg | Potassium: 304mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8558IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg