Description
Lemon Lentil Soup is a wholesome and vibrant dish that combines the nourishing goodness of lentils with a refreshing burst of lemon. Perfect for lunch or dinner, this soup is not only low glycemic but also packed with protein and fiber, making it an ideal choice for those seeking a healthy meal. With its hearty texture and zesty flavor, this recipe is simple to prepare and perfect for any occasion—from busy weeknights to cozy gatherings with friends. Get ready to warm your soul with this delightful bowl of goodness!
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 (about 5 tbsps)
- 1 teaspoon lemon zest
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
- Heat oil in a large stock pot over medium heat. Sauté diced onion, chopped celery, and sliced carrots for 3–4 minutes until soft. Add minced garlic and cook for 1 more minute.
- Pour in vegetable stock, add red lentils, bay leaves, turmeric, and cumin. Stir well and bring to a boil. Reduce heat to simmer for 12–15 minutes until lentils are tender.
- Stir in lemon juice, lemon zest, salt, and black pepper.
- For creaminess, blend a portion of the soup until smooth and return it to the pot (or use an immersion blender).
- If desired, add spinach or kale and cook for an additional 2–3 minutes until wilted.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg