Yellow Lentil Soup
This delicious yellow lentil soup is all about the perfect mix of spices, creamy coconut milk, and wholesome veggies. Easy to make and even easier to enjoy.
Equipment
- 1 Immersion blender (affiliate link)
Ingredients
- 2-3 tbsp olive oil
- 1 bay leaf
- 1 onion medium, finely chopped
- 1 leek finely chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp paprika
- 1 tomato medium, peeled and chopped
- 1 tsp salt
- 2 potatoes small, diced
- 1,5 cups yellow lentils
- 6 cups hot water or vegetable broth
- ½ cup coconut milk
- Ground black pepper to taste
- Fresh parsley chopped
Instructions
- Soak yellow lentils for 20 minutes.
- Heat olive oil in a pot and add a bay leaf.
- Stir in an onion and sauté for 5 minutes, until golden brown.
- Add a leek and cook for 2 minutes, until softened.
- Add a red bell pepper and a carrot, and cook for a few more minutes.
- Stir in ground cumin, turmeric, and paprika, allowing the spices to bloom in the oil and mix with the veggies.
- Add the tomato, salt, and cook until it softens and melts into the mixture.
- Add potatoes, followed by the yellow lentils, and the hot water. Let the soup simmer on medium heat for 20 minutes.
- Next, scoop out 3 cups, blend until creamy, and stir it back into the soup.
- Add the coconut milk, adjust the salt, and season with black pepper to taste. Let the soup simmer for another 10 minutes.
- Turn off the heat, add the parsley, and let it rest for a few minutes before serving.
Video
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