Description
A vibrant and nourishing Lemon Lentil Soup featuring tender red lentils simmered with aromatic spices, fresh vegetables, and brightened with fresh lemon juice and zest. This comforting soup is perfect for a wholesome lunch or light dinner and can be customized with greens like spinach or kale for added nutrition.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil or avocado oil
- 3 large carrots peeled and sliced
- 2 stalks celery chopped
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups vegetable stock
Lentils & Spices
- 1 1/2 cups red lentils
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
Finishing Touches
- Juice from 1 lemon (about 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
- Heat the aromatics: Heat the oil in a large stock pot over medium heat then add the onion, celery, and carrots. Cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add lentils and broth: Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric, and cumin. Stir well to combine.
- Simmer the soup: Increase the heat to medium-high to bring the soup to a boil. Then reduce the heat to medium-low, cover, and simmer for 15 minutes until the lentils are soft.
- Season with lemon and spices: Remove the lid and stir in the lemon juice, lemon zest, salt, and black pepper to taste.
- Blend for texture: Transfer about 2 cups of soup to a blender and blend on high until smooth, then return it to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup to your preferred consistency.
- Add greens and finish cooking: Stir in the spinach or kale, if using, and cook for 2 to 3 minutes until wilted. Adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with freshly cracked black pepper, chopped parsley or cilantro as desired.
Notes
- To store: Allow leftover soup to cool, then place in an airtight container in the refrigerator for up to 5 days.
- To freeze: Store the soup in an airtight container or freezer bag for up to 6 months. Lay flat to freeze and stand upright to save space. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftover soup gently over medium heat in a pot until hot, stirring occasionally.
- Different lentils: You can substitute red lentils with other types of lentils; the color and cooking time may vary.
- Canned lentils: Use 2 cans of drained and rinsed lentils if using canned; simmer the broth with vegetables for 10 minutes, add canned lentils, and simmer for another 10 minutes.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
