Description

A comforting and nutritious lemon lentil soup featuring tender red lentils simmered with aromatic spices, fresh vegetables, and brightened with lemon juice and zest. This wholesome, vegetarian soup is perfect for a light lunch or dinner and can be customized with greens like spinach or kale for added flavor and nutrients.

Ingredients

Scale

Soup Base

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

Liquids and Lentils

6 cups vegetable stock
1 1/2 cups red lentils

Spices and Flavorings

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 tablespoons)
1 teaspoon lemon zest

Optional Ingredients

1 cup spinach or kale (optional)
To top: fresh parsley or cilantro

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Instructions

Prepare the Vegetables: Heat oil in a large stock pot over medium heat. Add diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until vegetables are soft and onions are translucent, about 4 minutes. Add minced garlic and cook for an additional minute until fragrant.
Add Lentils and Spices: Pour vegetable stock into the pot over the cooked vegetables. Stir in red lentils, bay leaves, turmeric, and cumin. Increase heat to medium-high and bring the soup to a boil.
Simmer the Soup: Once boiling, reduce heat to medium-low, cover, and simmer for 15 minutes until lentils are tender.
Season and Blend: Remove lid and stir in lemon juice, lemon zest, salt, and black pepper. Transfer about 2 cups of the soup to a blender and blend until smooth. Return blended soup to the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup to your desired texture.
Add Greens and Final Adjustments: Stir in spinach or kale if using, and cook for 2-3 minutes until wilted. Taste and add additional salt and pepper if needed. Serve hot, garnished with fresh parsley or cilantro and extra cracked black pepper.

Notes

To store: Cool leftover soup and transfer to an airtight container; refrigerate for up to 5 days.
To freeze: Place soup in airtight containers or freezer bags; freeze for up to 6 months. Freeze bags flat for space-saving and stand upright when stored.
Reheating: Warm soup over medium heat in a pot until heated through before serving.
Different lentils: Red lentils can be substituted with any lentil variety, though color and texture may vary.
Canned lentils: Use two cans of drained and rinsed lentils. Simmer broth with vegetables for 10 minutes, add canned lentils, and cook an additional 10 minutes.

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 0 mg