Yellow Lentil Soup

    Yellow Lentil Soup

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    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! You could also use red lentils for this soup.

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 225g yellow lentils, rinsed
    • 900ml chicken stock
    • 1 bay leaf
    • 1/2 teaspoon ground cumin
    • 2 lemons, juiced
    • salt and pepper, to taste
    • 2 tablespoons chopped fresh parsley

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the olive oil in a large saucepan or pressure cooker. Add the onion and cook and stir until soft, about 3 minutes. Add the yellow lentils and stir for a minute, coating in the olive oil. Pour over the chicken stock and add the bay leaf and cumin.
    2. If cooking in a saucepan, bring to the boil, covered, then reduce to a simmer and cook until the yellow lentils are soft, about 25 minutes. If cooking in a pressure cooker, cover and lock pressure cooker. Place over high heat until steam begins to escape. Lower heat to medium-low; cook for 10 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
    3. Remove the bay leaf from the soup, then add the lemon juice and seasoning. Leave chunky or puree until smooth with a hand-held blender. Stir in the parsley and serve.

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