When you need an instant pick-me-up, there is nothing better than soup to make you feel good. This lemony yellow lentil soup with warming spices is as comforting as a warm hug.
I am a self-anointed queen of simple dishes - this bottle gourd recipe and this sauteed okra are proof enough!
For me, good, nourishing food does not mean slaving in the kitchen for hours!
This lentil dish, also known as moong dal soup or nimmakaya pappu (in Telugu), is the order of the day when any of us at home is feeling a bit under the weather and need something that is quick, flavorsome, and nourishing.
You might have heard of Lebanese lentil soup and Middle Eastern lentil soup. This recipe is Indian lemon lentil soup 😊.
This is a recipe, as you will find out later, that has simple and gut-healing spices along the lines of Ayurveda.
You will love having this soothing soup, especially, when you are feeling a bit under the weather.
Jump to:
This yellow lentil soup is free from
✨ Gluten
✨ Nuts
✨Alliums
✨Soy
✨Grains
This recipe can be made vegan - check the notes below.
Why this dish is a winner!
Try this recipe once and your family will be asking you to make it on repeat. Here are the reasons why:
✴A super simple recipe that is easy to make - perfect if you are a beginner cook.
✴This soup is all about flavors and deliciousness - kids and adults alike will love it!
✴Slurping on this lemony, tangy soup on a cold winter evening is just bliss!
✴This recipe, as mentioned in the section above, is an allergy-friendly recipe.
✴It is nourishing and packed with protein.
✴Comes together in under 30 minutes and is a great option for a weeknight dinner.
Ingredients
Just dal (lentils) and some gut-healing spices. That's it!
Check the recipe card for quantities.
Lentils: Yellow lentils are also sometimes known as yellow split lentils. Commonly called moong dal/ mung dal or mung lentils.
Ghee: For that lovely aroma and of course its goodness!
Spices: The two main spices are black pepper and turmeric. As I wrote in this vegan potato soup post, these two spices, when used together in a dish are like superheroes!
Asafoetida: In recipes that do not have onion and garlic (such as this sauteed chickpeas), I use asafoetida because the strong and pungent smell of this spice gives an allium flavor to the dish.
Chili flakes: This ingredient is optional. I add it when I have a cold for that gentle heat.
Garnish: Chopped cilantro - this is totally optional.
Instructions
On a cold, dreary day, this under-30-minutes yellow lentil soup recipe is all that you need to feel nourished and satisfied!
Let's make this super simple lentil soup recipe.
Step 1: Place a heavy-bottomed skillet (I use my favorite cast iron one) on medium heat.
Add the yellow lentils and roast them till the lentils begin to change color. This will take 3-4 minutes.
Keep them aside.
Keep tossing and stirring the lentils for even color and to keep them from burning.
Step 2: Place a large pot or saucepan on medium heat. Add the roasted lentils and 5 cups of water (hot) to it. Bring to a boil and cook for 8-10 minutes.
Stir a couple of times and with a ladle, remove the foam that floats on the top.
Doing this will make the dal taste better. While skimming the foam, some of the water will also get discarded. That is ok!
Step 3: Add 2 cups more hot water. Mix, bring to a boil and cook for another 4-5 minutes or until the lentils are cooked tender.
💡 You will be able to tell that the lentils are cooked when A) the foam does not float on the top anymore and B) the lentils split at the sides.
Step 4: Add the spices - turmeric, black pepper, and salt. Mix well and cook for another 2-3 minutes.
Remove from heat, add lemon juice, cover, and keep aside.
Step 5: Tempering: Heat ghee in a skillet on medium heat. Add the spices - cumin seeds, mustard seeds, asafoetida, and chili flakes.
Stir till the spices splutter.
Step 6: Add these tempered spices to the lentils, and garnish (if using) with chopped cilantro.
Mix well. Cover and let it rest for 2-3 minutes, allowing the flavors to mingle.
Serve it hot or warm. Enjoy!
See the section below on serving suggestions.
Pro-tip to make the most amazing lentil soup recipe
This dish is a staple in our household and I make it regularly throughout the year. These measurements work perfectly for me.
You may find that tweaking quantities of some ingredients work better for your palate.
For example, you can use less of, or omit entirely, the chili flakes. I like them for their gentle heat and how beautiful they look against the bright yellow hue of the soup!
If you prefer it less tangy, reduce the quantity of lemon juice.
You can change the consistency of the soup and make it as thick or as thin as you like.
On days that I am having this on its own, as a soup, I like it thin. When I am pairing this with rice, I reduce the quantity of water and make it of thicker consistency.
The good thing about this lentil soup is that it is a forgiving dish that allows you to adjust the quantities of ingredients and still taste good 😎
Notes, swaps, and storage
- To roast or not?: For this recipe, I prefer to roast the lentils. This, I find, enhances the flavor of the soup. You can, however, skip this step. This will then cut down the total cooking time and also make this a one-pot dish!
- Texture: I like the texture of the cooked lentils in this soup. If you like the soup to be smooth, use an immersion blender or any other blender to make this a smooth and creamy soup.
- Flavor boost: Looking to add more flavor? Add any or all of these:
- Extra virgin olive oil as garnish
- Finely chopped clove of garlic along with the spices while tempering.
- Vegetable stock instead of plain water to cook the lentils
- Add a teaspoon of ground cumin or this roasted powdered cumin as garnish.
- Swaps:
- You can swap the moong lentils with red lentils. Red lentils take lesser time to cook.
- Swap the ghee with any oil of your choice (coconut oil will taste so good!) to make this a vegan recipe.
- At the time of tempering the spices, add one chopped green chili instead of red chili flakes.
- Juice of lime instead of lemon. Bear in mind, as I mentioned in this substitutes for vinegar post, that lime is tangier than lemon and so you may need a lesser quantity of it. Add a little, taste, and then add more, if needed.
- Storage: This recipe is good as a make-ahead dish and keeps well in the fridge for 2-3 days. Store it in a glass container with a tight-fitting lid.
💡 If keeping it for another day, do not add the lemon juice yet. Add it after you have reheated the soup. Reheating lemon juice may make it bitter.
Serving suggestions
On most days I love having this as a soup on its own with some bread. If you like flatbreads, you may like this vegan spicy flatbread.
This soup also tastes good on a bed of mashed sweet or regular potatoes.
I also love pairing it with some plain white rice, onions salad, and sauteed butternut squash to make a hearty gluten free meal.
How have you enjoyed this soup? Do let me know in the comments below. I would love to hear from you - Padma
Frequently Asked Questions
Soups with any colored lentils are good - mung bean soup will look greenish, red lentil soup will have a pale yellow color, and yellow lentil soup has a brighter yellow color. Red lentils are the fastest to cook, followed by yellow lentils. Mung beans will require some soaking before cooking.
The short answer is yes!
Yellow lentils or mung lentils as they are also called are a great source of plant-based protein and fiber. There are approximately 18 grams of protein per cup of yellow lentils. They are also rich in nutrients such as vitamin B6, Iron, and Magnesium to name a few.
Red lentils, also known as masoor dal cook faster and when cooked turn pale yellow in color. They are sold in stores as whole lentils (greenish brown in color) and, the more common, split lentils which are the ones that are red in color.
Yellow lentils also are available whole and are known are green mung beans. When split and skin removed, they are yellow in color and are known as mung lentils.
Both lentils are healthy and rich in nutrients, however, when compared, yellow lentils are considered to be healthier than red lentils.
Have made this lemony yellow lentil soup? Yes? then please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Lemony Yellow Lentil Soup
Equipment
- 1 skillet (or cast iron pan)
- 1 saucepan
- 1 mixing spoon
Ingredients
- 1 cup yellow (moong) lentils (240 grams, approximately)
- 7 cups water
Spices
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric
- 1 teaspoon salt (adjust as per taste)
For tempering
- 1 teaspoon ghee
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida (hing)
- ½ teaspoon brown mustard seeds
- ¼ teaspoon red chili flakes (optional) (adjust as per taste)
To finish off
- 4 tablespoons lemon juice
Garnish (optional)
- A handful chopped cilantro (fresh coriander)
Instructions
Roast the lentils
- Place a heavy-bottomed skillet (I use cast iron) on medium heat. Add yellow lentils and roast for 3-4 minutes or until the lentils start changing color. Keep stirring for even coloring.1 cup yellow (moong) lentils
- Remove from pan and keep aside.
Cook the lentils
- Place the roasted lentils in a saucepan and add 5 out of the 7 cups of hot water. Reserve the 2 cups of water for adding later.7 cups water
- Cook on medium heat for 9-10 minutes. Stir a couple of times and with a ladle, remove the foam that floats on the top. Doing this will make the dal taste better. While skimming the foam, some of the water will also get discarded. That is ok!
- Add the 2 cups of hot water that you had kept aside earlier. Mix and cook for another 4-5 minutes or until the lentils are cooked soft. You will be able to tell that the lentils are cooked when A) the foam does not float on the top anymore and B) the lentils split at the sides.
- Add the spices. Mix well and cook for another 2-3 minutes. Remove from heat, add lemon juice, cover, and keep aside.½ teaspoon black pepper powder, ½ teaspoon turmeric, 1 teaspoon salt, 4 tablespoons lemon juice
Make the tempering
- Heat ghee in a skillet on medium heat.1 teaspoon ghee
- Add the spices and stir till the spices splutter.1 teaspoon cumin seeds, ½ teaspoon asafoetida (hing), ½ teaspoon brown mustard seeds, ¼ teaspoon red chili flakes (optional)
- Add these tempered spices to the lentils, and garnish (if using). Mix well. Cover and let it rest for 2-3 minutes, allowing the flavors to mingle.A handful chopped cilantro (fresh coriander)
- Serve hot/ warm on its own or on a bed of rice.
Video
Notes
- You can swap the moong lentils with red lentils. Red lentils cook in lesser time.
- Swap the ghee with any oil of your choice (coconut oil will taste so good!) to make this a vegan recipe.
- Instead of red chili flakes, add one chopped green chili.
- Juice of lime instead of lemon. Bear in mind, as I mentioned in this substitutes for vinegar post, that lime is tangier than lemon and so you may need a lesser quantity of it.
- Extra virgin olive oil as garnish
- Add a finely chopped clove of garlic along with the spices while tempering.
- Instead of plain water, cook the lentils in vegetable stock.
- Add a teaspoon of ground cumin or this roasted powdered cumin as garnish
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Fransic verso says
This seems interesting and easy to make. I would love to try it soon as I never tried any Indian food before.
Padma Kumar says
Thank you very much. I hope you try it soon. This is the perfect Indian cooking beginner friendly dish.
Transatlantic Notes says
This is one of my favourite soups so it's great that you shared this recipe as now I can make it for myself (I usually buy versions of it from my grocery store). It looks and sounds wonderful!
Molly | transatlanticnotes.com
Padma Kumar says
So happy to note that this is your favorite soup as well! I hope you can make it soon!