Yemeni Yellow Lentil Soup with Fenugreek and Dried Lime
A silky, golden lentil soup scented with cumin, turmeric, fresh coriander and a whole dried lime that lends a tangy, slightly smoky depth. A whisked fenugreek (hilba) finish adds a signature Yemeni aroma. Ready in about an hour with simple pantry ingredients.
- Prep
- 20 min
- Cook
- 45 min
- Wait
- 10 min
- Total
- 1 hr 15 min
- Makes
- About 8 cups (1.9 liters), 6 bowls
Steps
Before you start
- Rinse the lentils in a fine-mesh sieve until the water runs mostly clear, about 1 minute.
- Pierce the dried lime in 3–4 places with a knife tip so it releases flavor; it can taste bitter if left whole in the soup too long, so follow the timing.
- Ground fenugreek is potent and can turn bitter if overused or burned; measure carefully and add it to liquid, not to dry hot oil.
- Have the broth or water hot or at least warm so the soup returns to a simmer quickly.
Rinse the lentils
- Place the 1½ cups (300 g) yellow lentils in a fine-mesh sieve and rinse under cold running water, stirring with your fingers, for about 1 minute.
- Drain well and set aside.
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Ready when: Water runs mostly clear rather than cloudy.
Tip: Pick out any small stones or dark lentils as you rinse.
Sauté the onion
- Heat the oil in a 4–5 quart (4–5 liter) heavy pot over medium heat.
- Add the chopped onion and ½ teaspoon of the salt.
- Cook, stirring often, for 7–8 minutes.
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Ready when: Onion is soft, translucent and just starting to turn light golden at the edges.
Tip: If the onion browns quickly, lower the heat; dark onion will make the soup taste bitter.
Bloom garlic and spices
- Add the garlic, cumin, turmeric, ground coriander and black pepper.
- Stir constantly for 30–45 seconds.
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Ready when: The spices smell toasty and fragrant and the onion is coated in yellow.
Tip: Do not let the spices scorch; add a splash of broth if the pot looks dry.
Cook down the tomato
- Stir in the grated tomatoes and cook for 5–6 minutes, stirring occasionally, scraping up any bits stuck to the bottom of the pot.
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Ready when: The tomato has thickened into a jammy paste and oil begins to shimmer around the edges.
Add lentils and simmer
- Add the rinsed lentils, carrot, potato, pierced dried lime and hot broth.
- Raise the heat to high and bring to a boil, skimming off any foam.
- Reduce to low, partially cover, and simmer for 25–30 minutes, stirring every 8–10 minutes.
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Ready when: Lentils have broken down and the carrot and potato pieces are easily crushed with a spoon.
Tip: Stir from the bottom; lentils settle and can scorch. Add ½ cup (120 ml) hot water if it thickens too much.
Remove the lime
- Remove the dried lime with a spoon and press it against the side of the pot to squeeze its juices into the soup.
- Discard the lime.
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Ready when: The soup smells tangy and slightly citrusy.
Tip: Leaving the lime in longer than 30 minutes can make the soup bitter.
Blend until silky
- Turn off the heat.
- Blend the soup directly in the pot with an immersion blender for 1–2 minutes, or in batches in a countertop blender (fill no more than half full and vent the lid).
- Return to the pot if needed.
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Ready when: Soup is smooth and thick, like heavy cream, with no visible chunks.
Tip: Hot soup expands in a blender; hold the lid down with a towel.
Whisk the fenugreek
- In a small bowl, whisk the ground fenugreek with the ¼ cup (60 ml) warm water for about 1 minute until frothy and light.
- Return the soup to low heat, stir in the fenugreek mixture and the remaining 1 teaspoon salt, and simmer gently for 3–4 minutes.
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Ready when: The soup has a nutty, maple-like aroma and the froth has blended in.
Tip: Fenugreek is strong. Start with the full teaspoon but do not add more, or the soup can turn bitter.
Season and rest
- Taste and add more salt if needed.
- Cover the pot, remove from the heat, and let the soup rest for 10 minutes so the flavors settle and it thickens slightly.
- Thin with hot water, 2 tablespoons at a time, if too thick.
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Ready when: Soup coats the back of a spoon but still flows easily.
Serve with cilantro
- Ladle the soup into 6 warmed bowls.
- Top each with chopped cilantro and serve with a lemon wedge for squeezing over.
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Tip: A squeeze of lemon right before eating brightens the whole bowl.
Good to know
Tips
- Grating the tomatoes gives a smooth base without chunky skins.
- Whisking the fenugreek with water first mellows its bitterness and gives the traditional frothy finish.
- For extra heat, stir in ½ teaspoon of chili flakes or a spoonful of zhug at the table.
- Serve with flatbread or crusty bread for dipping.
Make ahead
"Make the soup through step 9 up to 3 days ahead, cool completely, and refrigerate. Add the cilantro and lemon just before serving."
Storage & reheating
"Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months (leave 1 inch of headspace). Reheat gently over medium-low heat, stirring often and thinning with a splash of water or broth, until steaming hot (165°F / 74°C)."
Substitutions
- dried lime (loomi) → Juice of 1 lemon plus 1 strip of lemon zest. Add the juice at the end of cooking; you lose the smoky depth but get similar tang.
- yellow lentils (split red or yellow lentils) → Red split lentils. Same quantity and cooking time; the soup will be more orange.
- vegetable or chicken broth → Water plus 1 extra teaspoon salt. Makes the soup vegan and lighter in flavor.
- neutral oil or ghee → Ghee or butter. Gives a richer, more traditional flavor.
