Lemon Lentil Soup
A flavorful Lemon Lentil Soup made with lentils, vegetables, and fresh lemon for a comforting dish.
Equipment
- large pot
Ingredients
- 1 cup dry brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 6 cups vegetable broth
- 1 bay leaf
- 1 zest of 1 lemon
- 1 large lemon, juiced
- salt to taste
- 2 tablespoons fresh parsley, chopped
- red pepper flakes for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in the garlic, cumin, turmeric, and black pepper. Cook for 30 seconds until fragrant.
- Add the lentils, vegetable broth, and bay leaf. Stir well.
- Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, until lentils are tender.
- Remove the bay leaf and stir in lemon zest and lemon juice.
- Taste and adjust salt as needed.
- Serve hot, garnished with fresh parsley and optional red pepper flakes.
Nutrition
Serving: 1bowlCalories: 280kcalCarbohydrates: 44gProtein: 18gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 800mgFiber: 16gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3.5mg
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