Description
A vibrant and comforting Lemon Lentil Soup featuring tender red lentils simmered with aromatic spices, fresh vegetables, and a bright splash of lemon juice, perfect for a nutritious and flavorful meal.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Dry Ingredients & Spices
- 1 cup red lentils
- 1 tsp turmeric powder
- 1 tsp ground cumin
- Salt and pepper to taste
Liquids
- 4 cups vegetable broth
- 1/2 cup fresh lemon juice
- 1 tbsp olive oil (for sautéing)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking for about 5 minutes until softened and fragrant. Then add the minced garlic, turmeric powder, and ground cumin, stirring continuously for another minute to release the spices’ aroma.
- Add Lentils: Pour the red lentils into the pot, stirring well to coat them evenly with the sautéed vegetables and spices. This helps infuse the lentils with flavor as they cook.
- Add Broth and Bring to Boil: Pour in 4 cups of vegetable broth and stir. Increase the heat and bring the mixture to a boil, ensuring all ingredients are combined.
- Simmer Soup: Once boiling, reduce heat to low, cover the pot, and let the soup simmer gently for 20 to 25 minutes. Stir occasionally to prevent lentils from sticking, until the lentils are fully cooked and have broken down, creating a thick and creamy consistency.
- Add Lemon Juice and Season: Remove the pot from heat and stir in the fresh lemon juice. Season with salt and pepper to taste, adjusting the lemon for brightness according to your preference.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with freshly chopped parsley and optional lemon slices. This soup pairs wonderfully with crusty bread for a satisfying meal.
Notes
- Red lentils cook faster than other lentils and break down easily, which lends a creamy texture without blending.
- You can substitute vegetable broth with chicken broth for a non-vegetarian option.
- Adjust the amount of lemon juice according to your preferred level of sourness.
- For a spicier flavor, add a pinch of cayenne pepper or red chili flakes during the sauté step.
- This soup freezes well; store in airtight containers for up to 3 months.
- Using fresh lemon juice is preferred for the best flavor, but bottled juice can be used in a pinch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Lemon Lentil Soup, red lentil soup, vegetarian soup, lemon soup, healthy lentil recipe, Mediterranean soup
