Description
A bright and comforting lemon lentil soup made with red lentils, warming spices, and fresh lemon juice. This nourishing plant-based soup is hearty, flavorful, and perfect for a wholesome meal.
Ingredients
- 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
- Juice from 1 lemon (approximately 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
- Heat oil in a large stock pot over medium heat. Add onion, celery, and carrots, stirring until softened, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir to combine.
- Bring to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes until lentils are tender.
- Stir in lemon juice, lemon zest, salt, and black pepper.
- For a creamier texture, blend 2 cups of the soup until smooth and return to the pot, or use an immersion blender to partially blend.
- If using, add spinach or kale and cook for another 2-3 minutes until wilted.
- Serve hot, garnished with fresh parsley or cilantro and additional black pepper if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup thickens as it sits; add additional vegetable stock or water when reheating if needed.
- For extra richness, drizzle with olive oil before serving.
- Rinse lentils before cooking to remove excess starch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 16 g
- Cholesterol: 0 mg
