Yellow Lentil Soup Recipe
This slow-cooker yellow lentil soup is nutritious, hearty, and flavorful. Serve it with crusty bread and a side salad for a complete meal. Flavored with ginger, garlic, turmeric, and fresh cilantro, this will become a family favorite in no time.
Using a slow cooker to make yellow lentil soup enhances the cooking experience. Slow cooking helps meld the flavors together beautifully, resulting in a deeply flavorful and aromatic soup. The gentle, even heat of a slow cooker ensures that the lentils cook to a perfect, tender consistency without becoming mushy. Slow cooking at low temperatures helps retain the nutrients in the lentils and vegetables, making your soup both nutritious and delicious.
Why is this the best recipe?
- Rich, Deep Flavor: Sautéing onions, garlic, ginger, and turmeric enhances their flavors, adding depth and complexity to the soup. The combination of turmeric and ginger provides a warm, earthy, and slightly spicy flavor, perfectly balanced by the freshness of cilantro.
- Nutrient-Packed: Yellow lentils are a great source of plant-based protein, making this soup hearty and filling. Ingredients like garlic, ginger, and turmeric are known for their health benefits, including anti-inflammatory and antioxidant properties.
- Ease of Preparation: Using a slow cooker allows for a hands-off cooking approach, making it convenient for busy schedules. The recipe involves straightforward steps, such as sautéing and combining ingredients, making it easy even for beginner cooks.
Ingredients and substitutes
- Yellow Lentils: Provide a hearty base and a rich, creamy texture. You can also use red lentils or split mung beans as substitutes.
- Onion: Adds sweetness and depth of flavor. You can also use shallots or leeks.
- Garlic: Enhances the savory flavor and adds a slight pungency. If fresh garlic is not available, you can also use garlic powder.
- Turmeric: Adds an earthy flavor and vibrant color. You can omit it for a natural color.
- Vegetable Broth: Forms the liquid base and enhances the overall flavor. You can also use chicken broth or water with bouillon cubes.
Step-by-step: Yellow lentils recipe
- Prepare the Lentils: Rinse and drain the yellow lentils thoroughly. Place the lentils in the slow cooker and add 4 cups of vegetable broth. Cook on high for 3-4 hours or on low for 6-8 hours until the lentils are tender.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Next, add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Then, add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant. Stir in the ground turmeric and cook for an additional minute.
- Combine Ingredients: Once the lentils are cooked, add the sautéed onion, garlic, ginger, and turmeric mixture to the slow cooker. Then, add the remaining 2 cups of vegetable broth. Stir well to combine all the ingredients.
- Season and Simmer: Season the soup with salt and pepper to taste. Continue cooking on high for another 30 minutes to allow the flavors to blend together.
- Serve and Garnish: Ladle the soup into bowls. Garnish with chopped fresh cilantro before serving.
Frequently asked questions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to adjust the consistency.
To add more heat, you can include a pinch of cayenne pepper, chopped green chilies, or a dash of hot sauce.
Absolutely! Chopped carrots, celery, spinach, or bell peppers can be great additions. Add them to the slow cooker along with the lentils.
For a creamier texture, blend a portion of the soup with an immersion blender before serving. You can also stir in some coconut milk or cream.
Yes, you can cook this soup on the stovetop. Lentils usually take 30 to 45 minutes to cook until they are soft.
Yes, this soup is naturally gluten-free as long as you use gluten-free broth. Always check the labels of your ingredients to ensure they are gluten-free.
Yes, this Slow Cooker Yellow Lentil Soup is vegan as it contains no animal products. It’s made with yellow lentils, vegetable broth, onions, garlic, ginger, turmeric, olive oil, and fresh cilantro—all plant-based ingredients. This makes it a great option for those following a vegan diet.
No, olive oil and broth are usually used in Mediterranean, not Indian, cooking. To make this soup more authentically Indian, start by using cooking oil or ghee instead of olive oil. After sautéing the onions, garlic, and ginger until fragrant, add one teaspoon of cumin seeds and let them sizzle until aromatic. Stir in 1 teaspoon of coriander powder, 1/2 teaspoon of cayenne pepper (or to taste), and one teaspoon of curry powder along with the turmeric. Add the rinsed yellow lentils and vegetable broth, and then follow the pressure cooking instructions. This blend of spices will infuse the soup with rich, traditional Indian flavors.
Slow Cooker Yellow Lentil Soup
This slow-cooker yellow lentil soup is nutritious, hearty, and flavorful. Serve it with crusty bread and a side salad for a complete meal. Flavored with ginger, garlic, turmeric, and fresh cilantro this will become a family favorite very soon
Ingredients
- 2 cups (384 g) Yellow lentils rinsed and drained
- 6 cups (1½ l) Broth or Stock vegetable or chicken
- 2 tbsp Olive oil
- 1 large Onion finely chopped
- 2 large Garlic cloves minced
- 3 inch Fresh Ginger grated
- 2 large Bay leaves
- 1 tsp Turmeric
- ½ tsp Salt
- ¼ tsp Pepper
- ¼ cup Cilantro leaves chopped
Method
- Prepare the Lentils: Rinse and drain the yellow lentils thoroughly. Place the lentils in the slow cooker and add 4 cups of vegetable broth. Cook on high for 3-4 hours or on low for 6-8 hours until the lentils are tender.2 cups Yellow lentils, 6 cups Broth or Stock
- Saute the Aromatics: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and grated ginger, and sauté for another 2-3 minutes until fragrant. Stir in the ground turmeric and cook for an additional minute.2 tbsp Olive oil , 1 large Onion, 2 large Garlic cloves, 3 inch Fresh Ginger, 2 large Bay leaves , 1 tsp Turmeric, 1/2 tsp Salt, 1/4 tsp Pepper
- Combine Ingredients: Once the lentils are cooked, add the sautéed onion, garlic, ginger, and turmeric mixture to the slow cooker. Add the remaining 2 cups of vegetable broth. Stir well to combine all the ingredients.
- Season and Simmer: Season the soup with salt and pepper to taste. Continue cooking on high for another 30 minutes, allowing the flavors to blend together.
- Serve and Garnish: Ladle the soup into bowls. Garnish with chopped fresh cilantro before serving.¼ cup Cilantro leaves
Notes
- Use Fresh, High-Quality Ingredients: Fresh onions, garlic, and ginger will enhance the flavor and aroma of the soup.
- Rinse Lentils Thoroughly: Rinsing lentils helps remove any debris and reduces cooking time, resulting in a cleaner taste.
- Saute Aromatics Properly: Ensure the onions are translucent and the garlic and ginger are fragrant before adding turmeric. This step builds a strong flavor base.
- Adjust Seasoning Gradually: Taste and adjust the seasoning (salt and pepper) as needed throughout the cooking process to ensure a well-balanced flavor.
- Control Consistency: Adjust the amount of broth based on your preferred soup thickness. Add more broth for a thinner soup or less for a thicker consistency.
- Blend for Creaminess: For a smoother texture, blend a portion of the soup using an immersion blender before serving.
- Add Fresh Herbs Last: Stir in cilantro just before serving to retain its vibrant flavor and freshness.
- Serve Hot: Ensure the soup is well-heated before serving to bring out the best flavors.
- Garnish Creatively: Use additional garnishes like a squeeze of lemon juice, a dollop of yogurt, or a sprinkle of red pepper flakes to enhance presentation and taste.
- Store and Reheat Properly: Store leftovers in an airtight container in the refrigerator. Reheat gently on the stove or microwave, adding a splash of broth if needed to adjust the consistency.
Equipment you will need
Nutrition
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Hi Veena, made this already once before and everyone loved it. However couldn’t find yellow lentils and made it using yellow split peas. Peas were still a bit on chewy side after cooking but still delicious. Questions: Do you cook lentils in slow for 2 hours BEFORE proceeding with rest of recipe? And are yellow split peas same as yellow lentils? Thanks!
Barb. All lentils are different usually. Some take a little longer to hydrate. The split ones will hydrate faster than the whole lentils
As a rule of thumb, it is always a good idea to hydrate lentils and legumes. Once hydrated they are much easier to cook, the texture is much softer and they absorb sauces nicely too.
I hope this helps. Let me know if you have any more questions
Thanks
Just made this reicpe. Thank you so much – Was so delicious. Can’t believe it was so easy.
Thank you, Velda. So happy you enjoyed this recipe. Thank you for taking the time to write this feedback. Love hearing back from those who try my recipe. Have a great day.
I love lentils and this looks so delicious – Love Indian food so this reminds me of dal. I think I will make some barley and add to this too! Thanks for the recipe.
Thank you Mary. Yes, this is definitely Indian inspired
I don’t see lentil soup round here very often. It did remind me of a pea soup my Mom used to make that was almost the same yellow.
Thank you Val – Yeah I know what you mean, I too am making an effort to use more lentils in out diet now.