Description

This Lemon Lentil Soup is a vibrant and nourishing dish that offers both simplicity and flavor, making it a fantastic choice for any meal. Packed with protein and fiber, this low-glycemic soup is ideal for busy weeknights or cozy gatherings with friends. The bright notes of fresh lemon juice and zest elevate the taste while creating a comforting bowl of goodness. Whether served as a light lunch or paired with crusty bread for dinner, this delightful soup will surely satisfy your cravings.

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

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Instructions

In a large stock pot, heat olive oil over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook until softened (about 3-4 minutes). Stir in minced garlic and cook for another minute.
Pour in vegetable stock and add red lentils, bay leaves, turmeric, and cumin. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes until lentils are tender.
Remove the lid and stir in lemon juice, lemon zest, kosher salt, and black pepper.
For a creamy texture, blend about 2 cups of the soup until smooth, then return to the pot. Optionally use an immersion blender for convenience.
If using spinach or kale, add now and cook until wilted (2-3 minutes). Adjust seasoning before serving hot.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (240g)
Calories: 180
Sugar: 2g
Sodium: 360mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg