This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. I love making simple dishes that are nourishing and tasty - like this bottle gourd recipe and this sauteed okra. I don’t believe in spending hours in the kitchen to make good food! This lemon lentil soup, or nimmakaya pappu as we call it in Telugu, is my go-to soup when I need something quick, flavorful, and healing. You may have tried Lebanese lentil soup or Middle Eastern lentil soup. This is Indian lentil soup 😊. This soup, made with spices that are good for your gut, according to Ayurveda, and will soothe your soul, especially when you are feeling a bit under the weather.
Allergens free labels
This easy lentils soup is:
Gluten-free Nuts-free Allium-free Soy-free Grain-free
This recipe can be made vegan - check the notes below.
Why this dish is a winner!
This recipe is a keeper - your family will love it and ask for more. Here’s why:
It’s a breeze to make this soup - even if you are new to cooking.
It’s full of flavor and yumminess - kids and adults will enjoy it!
It’s perfect for a cozy winter night - the lemony, tangy soup will warm you up!
It’s allergy-friendly and suitable for everyone - as mentioned above.
It’s nutritious and protein-rich - and ready in less than 30 minutes.
You only need one pot to make this soup, which means less dishes to clean.
Ingredients
Just moong dal (lentils) and some gut-healing spices. That’s it! Check the recipe card for quantities. Yellow lentils: These also known as moong dal. You can find them in Indian or online stores. Ghee: This adds a lovely aroma and goodness to the soup. Spices: Black pepper and turmeric are the main spices. As I mentioned in this vegan potato soup post, they are like superheroes when combined! Asafoetida: This spice gives an onion-garlic flavor to the soup. I use it in dishes that don’t have onion and garlic, like this chickpeas salad. Chili flakes: This is optional. I add it for some gentle heat and color. Garnish: Chopped cilantro - this is optional too. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.
Instructions
This yellow lentil soup is the perfect comfort food for a cold and gloomy day.
You can make this soup in a snap with these step-by-step instructions.
Step 1: Heat a heavy skillet (I use cast iron) over medium heat.
Roast the yellow lentils until they begin to change color - about 3-4 minutes.
Set them aside.
Stir and toss the lentils often to prevent burning and for even roasting.
Step 2: Put a large pot or saucepan over medium heat.
Add the roasted lentils and 5 cups of hot water.
Boil and cook for 8-10 minutes.
Skim off the foam that forms on the top. This will improve the taste of the dal. Don’t worry if some water is removed with the foam as we will be adding more water.
Step 3: Pour 2 more cups of hot water and stir. Boil and cook for 4-5 more minutes or until the lentils are soft.
💡 You can check if the lentils are cooked by looking for two signs: no more foam on the top and split edges.
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: In a skillet over medium heat, melt ghee and add 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.
Stir well and cover the pot. Let it rest for 2-3 minutes to let the flavors blend.
Serve hot or warm and enjoy!
Check the section below for serving suggestions.
Tips for make the most amazing lentil soup recipe
This is a regular dish in my home and I make it all year round. These are the measurements that work for me. You can adjust some ingredients to suit your taste. Flavor: Use less or no chili flakes. I like them for their mild heat and color contrast with the yellow soup! Taste: If you want it less sour, use less lemon juice or swap lemon with lime. Consistency: You can make this soup thicker by reducing the quantity of water. I prefer it thin when I have it as a soup. I make it thicker when I pair it with rice. The good thing about this lentil soup is that it is flexible and still tastes good 😎
Notes, swaps, and storage
To roast or not?: Roasting the lentils is optional, but I recommend it for more flavor.
Texture: I enjoy the texture of the lentils in this soup. If you prefer a smooth soup, you can blend it with an immersion blender or any other blender to make it creamy. Want more flavor? Try adding some of these: Finish off with some extra virgin olive oil on top Add a minced garlic clove with the spices when tempering. Use vegetable stock instead of water to cook the lentils. Sprinkle some ground cumin or roasted cumin as garnish.
Swaps: You can make some changes to the recipe if you like. Here are some options: Use red lentils instead of yellow lentils. They cook faster. Use fresh parsley instead of cilantro. Use any oil you like (coconut oil would be nice!) instead of ghee to make it vegan. Instead of pepper flakes, add a chopped green chili with the spices for more heat. Use lime juice instead of lemon juice. If you remember, I have mentioned in the substitutes for vinegar post that lime is more sour, so use less to begin with and add more, if required.
Storage: You can make this recipe ahead of time and store it in the fridge for 2-3 days. Use a glass container with a lid that seals well.
💡 If you are 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. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma
Serving suggestions
I often have this soup by itself with some bread. You might like these vegan tortillas. This soup also goes well with mashed sweet or regular potatoes. I also like to have it with plain white rice, spicy onion salad, and sauteed butternut squash for a gluten free meal. What are the benefits of yellow lentil soup? Yellow lentil soup is a delicious and nutritious dish that has many benefits for your health.
Yellow lentils are a rich source of plant-based protein, making the soup a great option for vegetarians and vegans to meet their protein needs. Lentils are high in dietary fiber which is good for gut health. This yellow lentils soup is low in fat and therefore healthy. Lentils are an economical source of nutrition and are widely available, making them a practical choice for budget-conscious individuals. This soup is rich in flavor and can be seasoned with various spices and herbs to suit your taste.
If you have made this yellow lentil soup, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
