Description
A vibrant and nourishing Lemon Lentil Soup with a zesty flavor and hearty texture, perfect for any season.
Ingredients
Scale
- 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 (approximately 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
- Heat oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic, cumin, and turmeric; cook until fragrant.
- Add lentils, bay leaves, and vegetable stock; bring to a boil, then reduce heat and simmer until lentils are tender.
- Stir in lemon juice and zest; season with salt and pepper.
- Remove bay leaves before serving. Optionally, blend for a smoother texture.
- Garnish with parsley or cilantro before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg