Description
This Lemon Lentil Soup is a vibrant and hearty dish combining nutrient-rich red lentils with fresh vegetables and bright lemon flavor. Easy to prepare and perfect for a cozy meal, this soup blends the creaminess of pureed lentils with the freshness of lemon juice and zest, enhanced by aromatic spices and optional greens.
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 and 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
Lemon and Greens
- Juice from 1 lemon (about 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: 1 cup spinach or kale
Toppings
- Fresh parsley or cilantro for garnish
Instructions
- Heat the vegetables: Heat the oil in a large stock pot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until vegetables are soft and onions are translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add stock and lentils: Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, and cumin. Stir well to combine. Increase heat to medium-high and bring the soup to a boil.
- Simmer the soup: Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until lentils are soft and cooked through.
- Season and blend: Remove the lid, stir in lemon juice, lemon zest, salt, and black pepper. Transfer 2 cups of soup into a blender and blend on high until smooth. Return blended soup to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup to your preferred texture.
- Add greens if desired: Stir in the optional spinach or kale and cook for 2-3 minutes until wilted. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro and freshly cracked black pepper.
Notes
- To store: Cool leftover soup and refrigerate in an airtight container for up to 5 days.
- To freeze: Freeze soup in airtight containers or freezer bags for up to 6 months. Lay bags flat to freeze and stand upright to save space. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm soup gently over medium heat on the stovetop, stirring occasionally.
- Lentil substitutions: You can use other types of lentils, but cooking times and colors will vary.
- Canned lentils: Use two cans of drained and rinsed lentils if dried are unavailable. Simmer vegetables in broth for 10 minutes, add canned lentils, and simmer an additional 10 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg
