Can I make this soup in advance and freeze it?

Yes, this lentil soup freezes beautifully. Cool it completely, then transfer to freezer containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the slow cooker. Add the fresh cilantro, lemon juice, and za'atar garnish after reheating for best flavour

What's the best way to toast the cumin and fennel seeds?

Toast them in the olive oil over medium heat for just 10–15 seconds, stirring constantly. This releases their essential oils and deepens their flavour. Be careful not to burn them, as they can turn bitter. You'll notice a pleasant toasted aroma when they're ready

Can I skip the saffron or replace it with something else?

Saffron adds a delicate, floral note that's characteristic of this soup, but if you don't have it or prefer not to use it, you can omit it without ruining the dish. If you'd like a similar warm colour and subtle flavour, a pinch of turmeric (which is already in the recipe) works fine on its own

Why does the liquid seem reduced in the slow cooker version?

Slow cookers retain moisture more effectively than stovetop cooking, so we reduce the liquid by approximately 250ml to prevent the finished soup from being too watery. If you prefer a brothier soup, you can add an extra 250ml of stock at the beginning, but the reduced amount is recommended for a thicker, more satisfying consistency

The NEW Lentil Soup I've been making every week!

by Yeung Man Cooking

Vegetarian

Published 1 May 2026Original video

This is the ultimate comfort lentil soup—a fragrant, flavourful dish that's become a weekly staple. Red lentils cook down into a silky base whilst potatoes, carrots, celery, and onions add substance and sweetness. Cumin, fennel, turmeric, and a generous pinch of saffron create warm, earthy notes, rounded out with a hint of chilli heat. Finished with fresh lemon juice, cilantro, and a sprinkle of za'atar, this vegetarian soup is perfect for meal prep, and adapts beautifully to slow cooker cooking. It's the kind of recipe you'll want to make every week

Video thumbnail: The NEW Lentil Soup I've been making every week!

Watch: The NEW Lentil Soup I've been making every week!

Original recipe video — click to play

Original video by Yeung Man Cooking43k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3.5 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Aromatics & Veg

4 cloves garlic cloves
, finely chopped
1 medium onion, diced
2 medium carrots, finely diced
2 stalks celery stalks, finely diced
2 large russet potatoes, chopped into bite-sized cubes

Pulses & Grains

240 g red lentils, rinsed and drained
1 cup dry lentils

Spices & Seasonings

2 tsp cumin seeds, whole
Toast briefly before adding to slow cooker
1 tsp fennel seeds, whole
Toast briefly before adding to slow cooker
½ tsp chilli flakes
Adjust to taste
1 tsp sweet paprika
2 tsp turmeric, ground
2 tsp salt
Adjust to taste at the end
¼ tsp saffron, generous pinch
Steep in hot water before adding

Liquids

30 ml olive oil
For toasting spices and sautéing aromatics
60 ml hot water (for saffron)
Boiling water to steep saffron
1750 ml vegetable stock or water
, unsalted preferred
Reduced from 2L for slow cooker cooking

Pasta & Garnish

120 g small vermicelli pasta
Add in the final 15 minutes of cooking on High
Approximately 0.5 cup
fresh lemon juice
Serve with
To taste, from approximately 1–2 lemons
handful fresh cilantro
, roughly chopped
Garnish just before serving
to taste za'atar
Garnish just before serving

Method

1
Prepare all vegetables: finely chop the garlic, dice the onion, finely dice the carrots and celery, and chop the russet potatoes into bite-sized cubes. Rinse and drain the red lentils and set aside.
~15 mins
Tip: Proper prep ensures even cooking in the slow cooker
2
In a large frying pan or saucepan on medium heat, add the olive oil followed by the cumin seeds and fennel seeds. Toast for 10–15 seconds until fragrant.
~1 min
Tip: This develops the aromatic flavour of the spices
3
Add the diced onion and chopped garlic to the pan and sauté for 3–4 minutes until softened and fragrant.
~4 mins
4
Add the diced carrots and celery, and sauté for another 3–4 minutes.
~4 mins
5
Stir in the chilli flakes, sweet paprika, turmeric, and salt. Cook for 30 seconds to bloom the spices.
0
6
Place a generous pinch of saffron into a cup and pour in 60ml (0.25 cup) of hot water. Allow the saffron to soak for 2–3 minutes to release its colour and flavour.
~3 mins
7
Transfer the sautéed aromatics and spices from the frying pan to your slow cooker.
~2 mins
8
Add the prepared potatoes, rinsed red lentils, and the saffron along with its soaking water to the slow cooker. Stir well.
~2 mins
9
Pour in the 1750ml (60fl oz) of vegetable stock or unsalted water and stir to combine.
~1 min
Tip: Reduced from 2L due to slow cooker moisture retention
10
Cover the slow cooker and cook on Low for 6 hours, or on High for 3.5 hours, until the lentils are tender and the soup has thickened slightly.
~6 hrs
Tip: Stir occasionally if possible. The lentils should be completely soft and beginning to break down
11
If using High setting, switch to High (or continue on High if already there). Add the small vermicelli pasta and stir well.
~1 min
12
Cook for a further 15 minutes until the vermicelli is tender but not mushy.
~15 mins
13
Taste the soup and adjust seasoning with additional salt if needed.
~1 min
14
Ladle the soup into bowls and serve hot, garnished with fresh lemon juice, a handful of chopped fresh cilantro, and a generous sprinkle of za'atar.
~5 mins
Tip: The fresh garnishes add brightness and earthiness to the warm spices

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, this lentil soup freezes beautifully. Cool it completely, then transfer to freezer containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the slow cooker. Add the fresh cilantro, lemon juice, and za'atar garnish after reheating for best flavour

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