Yellow lentil soup

    40 min

    My favourite Middle Eastern restaurant serves a brightly coloured and flavoured yellow lentil soup with lots of lemon. I have tried to recreate it and this recipe comes pretty close! You could also use red lentils for this soup.


    Greater London, England, UK
    13 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 225g yellow lentils, rinsed
    • 900ml chicken stock
    • 1 bay leaf
    • 1/2 teaspoon ground cumin
    • juice of 2 lemons
    • salt and pepper to taste
    • 2 tablespoons chopped fresh parsley

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil in a large saucepan or pressure cooker. Add the onion and cook and stir till soft, about 3 minutes. Add the yellow lentils and stir for a minute, coating in the olive oil. Pour over the chicken stock and add the bay leaf and cumin.
    2. If cooking in a saucepan, bring to the boil, covered, then reduce to a simmer and cook till the yellow lentils are soft, about 25 minutes. If cooking in a pressure cooker, cover and lock pressure cooker. Place over high heat until steam begins to escape. Lower heat to medium-low; cook for 10 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
    3. Remove the bay leaf from the soup, then add the lemon juice and seasoning. Leave chunky or puree till smooth with a hand-held blender. Stir in the parsley and serve.

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    Reviews in English (1)


    Excellent quick and easy recipe. I cooked it in electric pressure cooker for 13 min (it was on of the default settings). The soup was so nice, next time I will cook double.  -  27 Aug 2015