Lentil and Vegetable Soup with Sesame Seed and Cardamom Recipe | Yummly

Lentil and Vegetable Soup with Sesame Seed and Cardamom

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Lentils are a quick cooking alternative to other dried legumes (as in dried beans), making them appropriate for busy weeknight dinners. (Just be sure not to overcook the lentils, or they will become mushy; you want them to retain a bit of bite.) Lentils are also traditional in brothy soups that are chock full of vegetables, as in this straightforward version, which combines carrots, tomatoes, turnip, celery, and leek to delicious effect. Toasted cardamom and sesame seeds are a crunchy garnish.


  • 1 onion
  • 1/2 cup green lentils
  • 2 carrots
  • 2 tomatoes (ripe)
  • 1 turnip
  • 1 bunch celery
  • 1 leek (white part only)
  • olive oil (to taste)
  • 1 vegetable bouillion
  • water (to taste)
  • salt (to taste)
  • 2 cardamom seeds (green)
  • 1 tablespoon sesame seeds
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    1. Soak the lentils in warm water to soften.
    2. Saute the finely chopped onion until golden and translucent.
    3. Dice the vegetables and add to the onion. Mix well and cook until the vegetables have softened slightly.
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