Yellow lentil and turmeric soup, a perfect main dish even on cold autumn evenings, very quick and practical to make. I found yellow lentils ready in 20 minutes of cooking, so my recipe is really quick for a soup, but always adjust according to the cooking times indicated on the package. But what are yellow lentils? They are hulled lentils, a source of vegetable protein and fiber, rich in potassium and iron. They are energetic and low-calorie, suitable for glycemic control. For my recipe, you can enjoy this soup with bread croutons or small pasta, like ditalini or tubetti. Below I leave you some suggestions to use lentils, while at the end of the recipe I answer the most common questions.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz lentils (yellow)
- 1 oz soffritto mix (also frozen)
- 3 tablespoons extra virgin olive oil
- 2 tsp salt
- 1 tsp turmeric powder
- 4.2 cups water
Tools
- 1 Pot
- 1 Spoon
- 1
Steps
To make the Lentil and Turmeric Soup, first heat the oil and after a few moments add some soffritto. You can also use a fresh mix of celery, carrot, and onions previously diced after cleaning them.
Toast the lentils for a minute over low heat.
Add water until they are completely covered and add salt.
Add the turmeric and mix well.
Cook over low heat for 20 minutes or until the liquid has reduced and the lentils are tender.
Check the doneness by tasting them.
Enjoy this dish hot, as written in the description, accompanied by bread croutons of any kind or small pasta. You can also prepare it in advance and store it in the refrigerator, once cooled in a closed container for up to 48 hours.
FAQ (Frequently Asked Questions)
Can I use other lentils?
Certainly, you can substitute yellow lentils with your preferred type.
Can I use broth instead of water?
Of course, just be mindful of the soup’s saltiness, adding a bit of salt only at the end if necessary.
