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Lemon Lentil Soup

Lemon Lentil Soup
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Lemon Lentil Soup is a quick and nourishing dish that combines vibrant flavors with wholesome ingredients. This comforting soup is perfect for busy weeknights or leisurely weekends, offering a delicious way to enjoy your daily dose of protein and fiber. The zesty kick from fresh lemon juice and zest elevates the taste, making it an aromatic choice for any meal. Whether served on its own or paired with bread or salad, this soup is sure to please everyone at the table.

Ingredients

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  • 1-2 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)
  • 6 cups vegetable stock
  • 1 1/2 cups red lentils
  • 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
  • Spinach or kale (optional)
  • Parsley or cilantro (for garnish)

Instructions

  1. In a large stock pot, heat olive oil over medium heat. Sauté diced onion, chopped celery, and sliced carrots until softened (about 3-4 minutes). Add minced garlic and cook for an additional minute.
  2. Pour in vegetable stock and add red lentils, bay leaves, turmeric, cumin, salt, and pepper. Stir well and bring to a boil. Reduce heat to simmer for 12-15 minutes until lentils are tender.
  3. Stir in lemon juice and zest for added brightness.
  4. Blend part of the soup for creaminess using an immersion blender or by transferring 2 cups to a standard blender.
  5. If desired, add spinach or kale and cook until wilted. Serve hot with garnishes like parsley or cilantro.

Nutrition

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