Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, yellow lentil soup. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Yellow lentil soup is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Yellow lentil soup is something which I’ve loved my entire life.

Dal (lentil soup) is the major accompaniment in the Nepalese staple food collectively known as dal, bhat and tarkari (lentil soup, rice and curry). Yellow lentils are actually orange when you buy them in the package, but they quickly turn yellow when cooked. Unlike brown lentils, they take very little time to cook.

To begin with this recipe, we must first prepare a few ingredients. You can have yellow lentil soup using 17 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Yellow lentil soup:

1. Make ready 1 cup yellow or red lentils
2. Take 1/4 cup Egyptian Rice
3. Take 1 Potato
4. Prepare 2 Carrots
5. Get 1 onion (diced)
6. Make ready 2 tbs olive oil
7. Get 4 gloves of garlic (finely chopped)
8. Take 1 1/2 teaspoon salt or (to taste)
9. Prepare 1 tablespoon ground cumin
10. Prepare 1/4 teaspoon nutmeg
11. Get 1/4 teaspoon paprika
12. Prepare 4 Cups water
13. Prepare 1/2 cube vegetable stock
14. Get For decoration
15. Prepare Handful chopped flat_leaf parsely
16. Prepare Juice of half lemon
17. Make ready Chunks of crusty bread

Add the cumin, coriander, curry powder, turmeric, salt. This is the BEST lentil soup recipe!! It's full of amazing lemony flavor, it's naturally healthy and vegan and gluten-free, it's quick and easy to make, and SO delicious. SLOW COOKER VEGETARIAN POTATO SOUP RECIPE This slow cooker potato soup is a comfort food luxury.

Instructions to make Yellow lentil soup:

1. Soak Lentlis and Rice for about 15 minutes at least
2. Chop the onions,carrots and potato into medium cubes
3. Smash the garlic
4. Heat oil in a pan and gently fry the chopped onions and garlic until the edge of onions becomes red
5. Stir in the lentlis, soaked rice, potato and carrots
6. Add the water, vegetbale stock and the spices mentioned above and cook for 35 minutes on a medium low heat. Stir several times during cooking, especially towards the end, to prevent lentils from sticking to base of pan.
7. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.
8. Blend the soup if we want it to be very smooth
9. Serve with chunks of Crusty Bread
10. Note:you can add water when belnding the soup if it was still thick. You can add the parsley and lemon juice when serving the dish and not during cooking
11. Made By: Bara'a Choughari

Slow-cooked fingerling potatoes cooked in a crock-pot until soft and tender. 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! The soup usually uses chana dal, which is split chickpeas, and yellow mung dal which are available as petite yellow lentils. More dals from the blog Masoor Dal Tadka - Red lentil soup Dal Makhani.

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