Description
A refreshing and hearty lemon lentil soup made with red lentils, aromatic vegetables, and brightened with lemon juice. Perfect for a healthy and comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1 lemon
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cumin. Cook for 1 minute until fragrant.
- Stir in red lentils and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are soft.
- Season with salt and pepper to taste.
- Use an immersion blender to partially puree the soup, or leave it chunky if preferred.
- Stir in lemon juice just before serving.
- Garnish with chopped parsley if desired and serve hot.
Notes
- Adjust lemon juice to taste for more or less brightness.
- This soup freezes well; store in airtight containers.
- Use homemade vegetable broth for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
