Description
A comforting and zesty Lemon Lentil Soup that’s easy to make and packed with nourishing ingredients.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 6 cups vegetable broth
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add diced onion, carrots, and celery. Sauté for 5-6 minutes until onions are translucent.
- Stir in minced garlic, cumin, turmeric, and rinsed lentils. Cook for an additional 1-2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for about 25 minutes until lentils are tender.
- Stir in fresh lemon juice and season with salt and pepper.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
Notes
For a creamier texture, blend part of the soup. Stores well for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg