Description
Bright and comforting lemon lentil soup made with red lentils, vegetables, and warm spices for an easy, nourishing meal.
Ingredients
Scale
- 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
- 1 teaspoon lemon zest
- Optional: spinach or kale
- Parsley or cilantro for topping
Instructions
- Heat oil in a large pot over medium heat and cook onion, celery, and carrots until soft.
- Add garlic and cook until fragrant.
- Pour in vegetable stock, lentils, bay leaves, turmeric, and cumin, then bring to a boil.
- Reduce heat and simmer until lentils are tender.
- Stir in lemon juice, zest, salt, and pepper.
- Blend two cups of soup until smooth and return to the pot.
- Add greens if using and cook briefly before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to five days.
- Freeze for up to six months and thaw overnight before reheating.
- You can substitute other lentils, adjusting cook time as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 138
- Sugar: 8.8 g
- Sodium: 1206 mg
- Fat: 9.1 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 64.6 g
- Fiber: 10.8 g
- Protein: 18.8 g
- Cholesterol: 0 mg