Description
Lemony Lentil Soup is a hearty, citrus-infused vegan soup made with lentils, vegetables, and warming spices. It’s comforting, nourishing, and packed with flavor.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 1/2 cups dried brown or green lentils
- 6 cups vegetable broth
- 1 bay leaf
- 2 tbsp fresh lemon juice (juice of 1 lemon)
- 1 tsp lemon zest
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
- Stir in garlic, cumin, and paprika. Cook for 1-2 minutes until fragrant.
- Add lentils, bay leaf, and vegetable broth. Bring to a boil.
- Reduce heat to low and simmer, covered, for 25-30 minutes or until lentils are tender.
- Remove the bay leaf. Use an immersion blender to partially purée the soup, leaving some texture.
- Stir in lemon juice and lemon zest. Season with salt and pepper to taste.
- Simmer for another 5 minutes, then remove from heat.
- Garnish with fresh parsley before serving.
Notes
- Add spinach or kale in the last 5 minutes for extra greens.
- Include red pepper flakes for spice.
- Use red lentils for a creamier texture.
- Add a swirl of coconut milk for richness.
- Top with croutons or a drizzle of olive oil for texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg