Description
This Lemon Lentil Soup is a vibrant and nourishing dish combining red lentils, fresh vegetables, and bright citrus flavors. Perfectly spiced with turmeric, cumin, and black pepper, it offers a comforting yet light meal that’s easy to prepare and ideal for any day of the week. The addition of spinach or kale boosts the nutrition and adds a lovely color contrast, while garnishing with fresh herbs enhances its fresh taste.
Ingredients
Scale
Soup Base
- 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
Flavor Enhancers
- Juice from 1 lemon (approximately 5 tablespoons)
- 1 teaspoon lemon zest
Additions & Garnish
- Spinach or kale (to wilt in the soup)
- Fresh parsley or cilantro (for garnish)
Instructions
- Sauté Vegetables: In a large stock pot, heat 1-2 tablespoons of olive or avocado oil over medium heat. Add the diced onion, chopped celery, and sliced carrots. Stir frequently and cook until the vegetables soften and the onions turn translucent, about 3-4 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Stock and Spices: Pour in 6 cups of vegetable stock, then add 1 1/2 cups red lentils, 2 bay leaves, 1/2 teaspoon turmeric, and 1 teaspoon cumin. Stir to combine.
- Simmer Soup: Increase heat to medium-high and bring the soup to a boil. Once boiling, reduce heat to medium-low, cover the pot, and let it simmer for 12-15 minutes until the lentils are tender.
- Add Lemon and Seasoning: Remove the lid and stir in lemon juice, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to add a bright, refreshing flavor.
- Blend Soup: For a smoother texture, transfer about 2 cups of the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender to blend the soup to your desired consistency.
- Add Greens: If using spinach or kale, stir it into the soup and cook for another 2-3 minutes until wilted. Taste and adjust salt and pepper as needed before serving.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley or cilantro. Pair with crusty bread or a fresh salad for a complete meal.
Notes
- For a vegan option, ensure vegetable stock is homemade or store-bought vegan.
- Adjust seasoning and lemon juice according to taste preferences.
- Red lentils cook quickly and tend to break down, making the soup naturally creamy.
- To make it gluten-free, serve with gluten-free bread or salad.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
