Yellow Lentil Soup

There’s something about the cold winter months that gravitates us toward a warm comforting bowl of soup. Look no further than this yellow lentil soup, which is packed with lentils, onions, garlic, carrots, and warm spices like cumin and turmeric. It will warm you up and soothe your soul in one bowl.

Why we love this recipe

There’s a lot to love about lentils. Their benefits are numerous: they’re an excellent source of protein and are loaded with fiber and other nutrients. Red or yellow lentils tend to cook more quickly and yield a creamier texture, while brown and green lentils are earthier and have a bit more bite to them. (For another version of this soup with green lentils, check out our Green Lentil Soup recipe.)

This yellow lentil soup is warm, smooth, and comforting, and has a nice kick to it from the cumin and turmeric added to it. It’s also an easy recipe to follow, requiring only time and a little patience to have it all come together. But good things come to those who wait and the result is a bowl of golden deliciousness that will soothe your soul.

Key ingredients

• Yellow lentils: These lentils result in a creamier soup than green and brown lentils. They’re also great source of plant-based protein, which means that one bowl can fill you up with its hearty goodness!
• Carrots and onions: Our simple soup ingredients.
• Whole garlic cloves: Instead of minced garlic, we’ll be sautéing whole cloves with the carrots and onions. They’ll impart a milder, sweeter garlic flavor to the soup. Plus since we’ll be cooking the soup over the stovetop for a while, the cloves will break down and release flavor over time.
• Cumin and turmeric: Enhance the flavor of the lentil soup, making it more savory and warming while also a bit pungent.

How to make yellow lentil soup

Start by heating a large pot over medium-high heat with olive oil, then adding onion and carrots to the pot. Sauté for a few minutes until softened, then add the garlic cloves, salt, pepper, cumin, and turmeric.

Add the yellow lentils and 8 cups of vegetable broth.

Bring everything to a boil, then cover and simmer for 20 minutes.

Then transfer the soup to a blender in batches, blending everything until smooth. Garnish with red pepper flakes and chopped parsley (if desired) and serve with a delicious slice of crusty bread.

Storing tips

To store yellow lentil soup, make sure to let it cool completely at room temperature before storing it in airtight containers. It can keep in the fridge for 4-5 days and can be reheated easily in the microwave or on the stovetop.

The soup could thicken in the fridge, so stir in a little water when reheating it to reach your desired consistency. It can also be stored in the freezer for up to 3 months.

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