Yellow Lentil Soup


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6


  • 1 cup yellow lentils, soaked in warm water for 10 minutes, drained
  • 2 garlic cloves, minced
  • 1/2 red onion, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 white onion, finely chopped
  • 1 capsicum, chopped
  • 1 large tomato, chopped
  • 1 carrot, grated
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon saffron powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon asafoetida powder
  • salt, to taste
  • fresh parsley, chopped, for serving


  1. In a large pot bring 1,5 liters of water to a boil and add lentils.
  2. Meanwhile, heat oil in a frying pan, add garlic and cook for 30 seconds. Add onions and cook for about 5 minutes or until golden brown. Add capsicum, tomato and carrot. Cook for 10 minutes. Add tomato paste and spices, stir everything to combine and cook for additional 5 minutes.
  3. Add the tomato mixture to the pot. Add bay leaves and simmer on a low heat for 15-20 minutes, until lentils are soft. Serve the soup warm, garnished with fresh parsley. Enjoy.

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