Traditional Yellow Lentil Soup
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  • 1 tablespoon olive oil
  • 1 medium white onion peeled and diced.
  • 1 medium carrot, diced.
  • 3 cloves garlic peeled and minced.
  • 6 cups water
  • 1 1/2 cups red lentils rinsed and picked over.
  • 1 small potato, diced.
  • 1 medium tomato, diced.
  • 2 teaspoons ground cumin
  • zest and juice of 1 small lemon
  • fine sea salt, and freshly cracked black pepper

Nutritional Facts

144 Calories
3.3g Fats
21g Carbs
7g Proteins

6.3g Fibers

(5 servings. 1 serving = 1 cup)



  • Heat oil in a large stockpot over medium-high heat. Add onion, carrots, tomato, potato and garlic and sauté for 7 minutes, stirring occasionally.
  • Add the lentil and the spices and sauté for 3 more minutes.
  • Add the boiled water, let it boil for 2 minutes and reduce the heat and keep it for 30 minutes or until the vegetables and lentil are cooked.
  • Blend the soup until it reaches your desired consistency. (Using any blender)
  • Stir in the lemon zest and juice until combined
  • Serve warm, garnish with an extra fresh lemon slice if desired.

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