Egyptian Yellow Lentil Soup | Recipes | Cook for Your Life
Egyptian Yellow Lentil Soup - Cook For Your Life- anti-cancer recipes

Yellow Lentil Soup

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4.1 out of 5 stars (based on 69 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 50 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

One of the simplest ways to enjoy lentils is in this golden soup — it’s a delightful meal in a bowl. This soup is a rich source of fiber from the lentils to the potato...


  • 2 cups dried orange split lentils
  • 8 cups low-sodium broth, as needed, divided
  • 1 medium tomato, chopped
  • 1 thin-skinned potato (like Yukon Gold), cut into a small dice
  • 1 carrot, peeled, cut in a small dice
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh parsley or cilantro, chopped
  • Salt and pepper, to taste
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Nutrition Facts


432 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


64 g


9 g


9 g


25 g


1122 mg


  1. In a large saucepan, cover the lentils with 5 cups of broth. Add tomato, potato, carrot, and salt and bring to a boil; reduce heat and simmer for 20 minutes, skimming any foam that forms on top.
  2. Meanwhile, heat oil in a medium pot over medium-high heat. Add the onion and saute for about 2 minutes, then turn the heat to medium-low and cook until golden and caramelized, about 8 minutes. The onions should not be burnt. Stir in the cumin and turmeric. Cook an additional minute, then set aside. 
  3. Remove the lentil mixture from heat and puree using a hand-held immersion blender or in batches in the regular blender. Add the onions and spices along with the remaining 3 cups broth. If you prefer a thicker soup, add less broth. Bring soup to a simmer and cook for about 10 minutes, or until thickened. Season to taste with pepper. Serve immediately, topped with parsley or cilantro.

Chef Tips

Before serving, sprtiz the soup with a little lemon or lime to lift the flavors.

Bag and freeze any extra for quick meal another day.

If having oral problems such as cankers or post radiation dryness, this soup can be pureed for easier swallowing by whizzing a couple of cupfuls in a blender. Let the soup cool somewhat before eating.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society