Description
A bright and wholesome Lemon Lentil Soup featuring tender red lentils simmered with aromatic spices, fresh vegetables, and a zesty lemon finish. This comforting soup is both nutritious and flavorful, perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 1–2 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
- 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 (approximately 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale (about 1-2 cups)
- To top: parsley or cilantro, fresh
Instructions
- Sauté Vegetables: Heat the olive or avocado oil in a large stockpot over medium heat. Add the diced onion, chopped celery, and sliced carrots, stirring occasionally until the vegetables soften, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Spices: Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, and cumin. Stir everything to combine evenly.
- Simmer Lentils: Bring the mixture to a gentle boil. Reduce the heat to medium-low and cover the pot. Let it simmer for 12-15 minutes or until the lentils become tender.
- Add Lemon and Season: Stir in the freshly squeezed lemon juice, lemon zest, kosher salt, and black pepper to flavor the soup.
- Blend for Creaminess (Optional): For a creamier texture, ladle about 2 cups of the soup into a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup.
- Add Greens: If using, add spinach or kale to the soup and cook for an additional 2-3 minutes until the greens are wilted and tender.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley or cilantro and an extra crack of black pepper if desired. Enjoy immediately.
Notes
- Use red lentils for quicker cooking and creamy texture.
- Adjust lemon juice amount to taste for brightness.
- Spinach or kale can be substituted or omitted based on preference.
- For a vegan version, ensure the vegetable stock is vegan-friendly.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lemon lentil soup, vegan lentil soup, Mediterranean soup, easy lentil soup, healthy soup, lemon soup, red lentils
