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Lemon Lentil Soup

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A warm, comforting soup bursting with flavor, combining healthy lentils, fresh vegetables, and zesty lemon juice.

Ingredients

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  • 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 (about 5 tablespoons)
  • 1 teaspoon lemon zest
  • Optional: spinach or kale
  • To top: parsley or cilantro

Instructions

  1. Heat the oil in a large stock pot over medium heat. Add the onion, celery, and carrots. Cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric, and cumin. Stir well.
  4. Turn the heat up to medium-high to bring the soup to a boil. Then reduce the heat to medium-low to simmer. Cover and simmer for 12-15 minutes until the lentils are soft.
  5. Remove the lid and stir in the lemon juice, lemon zest, salt, and pepper.
  6. Transfer 2 cups of soup to a blender. Blend on high until smooth, then pour it back into the soup and stir to combine.
  7. Add the spinach, if using, and cook for 2-3 minutes to wilt.
  8. Taste and add more salt and pepper if needed.
  9. Serve warm with fresh cracked black pepper, cilantro, or parsley.

Notes

For the best flavor, use fresh ingredients. Adjust the seasoning to your taste. This soup can be customized with various vegetables.

Nutrition

Find it online: https://www.simplefamilydishes.com/lemon-lentil-soup/