A warm and hearty yellow lentil soup made with onions, carrots, potatoes, and cozy spices. Quick, nourishing, and packed with flavor!
You ever have a food memory so strong that just smelling a certain dish takes you right back to a specific moment? That’s exactly what this yellow lentil soup does to me. One sniff of those onions caramelizing, the cumin toasting, and I swear I’m back in my grandma’s tiny kitchen, perched on a stool, watching her cook like she’s conducting a symphony.
It wasn’t a fancy kitchen. In fact, the counters were so cluttered with jars of dried herbs and random spice tins that I used to wonder how she ever found anything. But somehow, she always knew exactly where everything was, tossing ingredients into the pot like she had a sixth sense for flavor.
She never measured anything—just a pinch of this, a sprinkle of that. And, honestly? I still cook this soup the same way. Of course, I wrote down measurements for you, but let’s be real—this is the kind of recipe where you feel your way through it.
It’s hearty, ridiculously simple, and the kind of meal that makes you want to curl up under a blanket and forget about the world for a bit.
Why You’ll Love This Yellow Lentil Soup Recipe?
- Fast & Easy: 10 minutes of prep, 20 minutes on the stove. That’s faster than deciding what to order for takeout.
- Nutritious & Satisfying: Packed with protein, fiber, and enough warmth to make you forget it’s freezing outside.
- Budget-Friendly: Lentils are crazy cheap, and this soup makes a full meal with just a few pantry staples.
- One-Pot Magic: Fewer dishes = happier life.
- Flavor Bomb: Earthy lentils, fragrant spices, and a hint of mint make this soup so much more than just another lentil dish.
Ingredient Notes:
I don’t believe in cooking anything bland, and this soup is proof that simple ingredients can taste amazing when treated right.
- Yellow Onion: The base of literally every good soup. Gives depth, richness, and that sweet-savory magic.
- Carrots & Potatoes: These bring a natural sweetness and help thicken the soup—because nobody wants a watery lentil soup.
- Red Lentils: The MVP here. They cook fast and turn creamy without needing any cream.
- Chicken or Vegetable Stock Cubes: They bring instant depth, because honestly, who has time to make homemade stock on a weeknight?
- Dried Mint & Cumin: This combo? Absolute game-changer. The mint brings freshness, the cumin adds warmth, and together, they make the soup taste like home.
- Paprika, Turmeric & Cayenne: A little smokiness, a golden hue, and the tiniest bit of heat. Adjust the cayenne to your liking!
- Flour & Butter: These make the soup silky and rich without overpowering the lentil goodness.
Pro Tip: Toasting the spices before adding liquid makes them come alive. Trust me, your kitchen will smell amazing.
How To Make Yellow Lentil Soup?
This soup is so easy, it almost feels like cheating.
Step 1. Sauté the Veggies
Start with a big pot and heat up some olive oil. Throw in your onions, carrots, and potatoes, and let them cook until the onions turn soft and golden. The smell alone will make you hungry.
Step 2. Toast the Lentils
Give those red lentils a quick rinse (seriously, don’t skip this!) and toss them into the pot. Stir them around for a couple of minutes to toast them slightly. This helps them absorb more flavor.
Step 3. Add the Liquid Magic
Pour in six cups of water, crumble in your stock cubes, and add all the spices—mint, cumin, paprika, turmeric, cayenne, salt, and black pepper. Stir, bring it to a boil, then lower the heat and let it simmer for 25-30 minutes.
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Step 4. Make the Butter-Flour Mix
In a small pan, melt some butter, stir in the flour, and whisk until it forms a golden paste. This step is key for that velvety texture. Pour it right into the soup.
Step 5. Blend to Perfection
Use an immersion blender to puree the soup until smooth. Prefer a chunkier texture? Just blend half of it and leave some veggie bits for a little chew.
Step 6. Serve & Enjoy
Ladle into bowls, squeeze some fresh lemon juice on top, and serve with green olives or crusty bread. And just like that, dinner is done.
Storage Options:
- Fridge: Keep it in an airtight container for up to 4 days. It actually tastes better the next day.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm on the stove or microwave. If it’s too thick, just add a splash of water or broth.
Variations and Substitutions:
Feeling adventurous? Try switching things up:
- Make it Vegan: Swap the butter for olive oil and use veggie stock.
- Add Protein: Stir in some shredded chicken or chickpeas for an extra boost.
- Make it Creamier: A splash of coconut milk makes it next-level rich.
- Turn Up the Heat: Add extra cayenne or a pinch of red pepper flakes.
What to Serve with Yellow Lentil Soup?
This soup is already amazing, but pairing it with the right sides takes it to the next level:
- Crusty Bread – For mandatory dipping.
- Green Olives – The salty tanginess cuts through the richness perfectly.
- Fresh Lemon Wedges – A squeeze brightens up every bite.
- Garlic Naan – Because why not?
Frequently Asked Questions:
Can I make this in a slow cooker?
Yep! Just dump everything (except the butter and flour) into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then blend and stir in the butter-flour mix at the end.
Why do I need to rinse the lentils?
They have a little dust and starch that can make your soup weirdly foamy. A quick rinse keeps things smooth.
What if my soup is too thick?
Easy fix! Just add a bit of water or broth until it’s the perfect consistency.
Alright, that’s it—the best yellow lentil soup you’ll ever make. It’s cozy, it’s packed with flavor, and it comes together in less time than it takes to decide what to watch on Netflix.
Give it a try, and let me know how it goes! Did you put your own spin on it? Did your kitchen smell like a spice shop in the best way possible? Drop a comment or tag me—I’d love to hear!
Now, go grab a pot and start cooking.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Yellow Lentil Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 yellow onion finely diced
- 1-2 carrots finely diced
- 1 peeled potato finely diced
- 1 cup red lentils rinsed and drained
- 6 cups water
- 2 chicken or vegetable stock cubes
- 1 tbsp dried mint
- 1 tsp cumin
- 1/4 tsp paprika
- 1/2 tsp turmeric
- Pinch cayenne pepper optional
- 1/2 tsp salt plus additional to taste
- 1/2 tsp black pepper
- 1 heaped tbsp all-purpose flour
- 1 1/2 tbsp butter
Instructions
Sauté the Vegetables:
- In a large saucepan, heat the olive oil over medium-high heat. Add the finely diced onion, carrot, and potato. Sauté for approximately five minutes, stirring occasionally, until the onions become soft and translucent.
Add the Lentils:
- Thoroughly rinse the red lentils to remove any debris or excess starch. Add them to the saucepan and sauté for an additional three minutes, stirring continuously to prevent sticking.
Incorporate the Liquids and Spices:
- Pour in the six cups of water, then add the stock cubes. Stir well to dissolve. Next, add the dried mint, cumin, paprika, turmeric, cayenne pepper (if using), salt, and black pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium. Allow the soup to simmer uncovered for approximately 25-30 minutes, or until the lentils and vegetables are completely tender. Stir occasionally to ensure even cooking.
Prepare the Butter-Flour Mixture:
- In a separate small skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously until the mixture forms a smooth paste and begins to bubble slightly. This process should take about 1-2 minutes.
Blend the Soup:
- Once the soup has finished cooking, use an immersion blender to blend the mixture until it reaches the desired consistency. If a smooth texture is preferred, blend until completely creamy. For a chunkier soup, pulse the blender a few times, leaving some vegetable pieces intact. If using a standard blender, allow the soup to cool slightly before blending in batches to avoid splattering.
Final Adjustments & Serving:
- Taste the soup and adjust the seasoning if needed, adding additional salt or pepper as desired. Serve warm with a squeeze of fresh lemon and a side of crusty bread or green olives for added flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
