Light Yellow Lentil Soup

Light Yellow Lentil Soup

This comforting, delicious, and wholesome Light Yellow Lentil Soup is a nourishing blend of protein-rich lentils and aromatic spices, packed with vitamins and minerals — yatamatae!


8 cup vegetable broth
1½ cup carrots, chopped
1½ cup yellow lentils
1 cup onion, chopped
½ cup basmati rice
3 tbsp. lemon juice

1 tbsp. olive oil
3 tsp. cumin
1½ tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper


1. Heat olive oil in a large pot over medium heat.

2. Rinse lentils in cold water for a few minutes before cooking, remove any debris, and let drain.

3. Once the pot is hot, add the onions, salt, and pepper, cooking and stirring for about 5 minutes, until the onions are translucent.

4. Then, add carrots, lentils, rice, cumin, and cayenne pepper to the pot, stirring to combine for about 3 minutes.

5. After that, add the vegetable broth to the pot and bring everything to a boil.

6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 to 40 minutes, stirring occasionally.

7. Then, remove from heat and let cool for 10 minutes.

8. After 10 minutes, use an immersion blender to combine soup, or transfer contents to a blender.

9. Once the soup is blended together, serve, and enjoy!


Serve with 6 tablespoons of chopped parsley for garnish, which wouldn't add any allotments to your count!

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