A healthy and flavorful Lemon Lentil Soup that is perfect for any meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
Scale
1 cup dried green or brown lentils, rinsed and drained
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon black pepper
6 cups vegetable broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, cumin, coriander, turmeric, and black pepper. Cook for an additional 1-2 minutes until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low and let simmer for about 25-30 minutes, or until the lentils are tender.
Once the lentils are cooked, stir in the fresh lemon juice and season with salt to taste.
For a smoother texture, use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
Serve hot, garnished with chopped fresh parsley.
Notes
For added creaminess, stir in a splash of coconut milk just before serving.
To spice it up, add a pinch of red pepper flakes or a dash of hot sauce.