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Recipes · Soups & stews

Yellow Lentil Soup with Turmeric and Lemon

AI-written · not yet kitchen-tested

Split yellow lentils must soften fully and should not stick to the pot. Add lemon juice only after they are cooked.

  • Serves 4
  • Prep 10 min
  • Cook 30 min
  • Total 40 min
  • easy
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 220 g (7.8 oz) split yellow lentils
  • 200 g (7.1 oz) carrots
  • 100 g (3.5 oz) onion
  • 2 tbsp canola oil
  • 1200 ml (5 cup) water
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 2 tbsp lemon juice
  • 1 tsp salt

Method

  1. Rinse the lentils in a sieve. Peel and finely dice the carrots and chop the onion.
  2. Soften onion in oil for 5 minutes. Briefly stir in carrots, turmeric and cumin, then add lentils and water.
  3. Bring to a boil and simmer gently for 25 minutes, until lentils break down, stirring regularly. Blend, then season with salt and lemon juice.

Tip: Untested: check tenderness and thickness on your own stove. Quantities are intended for four servings and have not been measured in practice.