Lemon Lentil Soup
Here’s a hearty, healthy, and comforting Lemon Lentil Soup — rich in flavor, easy to make, and perfect for any season!
Ingredients:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped (optional)
1 cup red or yellow lentils (rinsed well)
1 tsp ground cumin
½ tsp turmeric (optional, for color and health)
4 cups vegetable broth (or chicken broth)
1–2 cups water (as needed for consistency)
Juice of 1 large lemon (about 2 tbsp)
Salt and black pepper to taste
Fresh parsley or cilantro (for garnish)
Lemon wedges (to serve)
Instructions:
1. Saute aromatics:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until soft.
2. Add spices and lentils:
Stir in cumin and turmeric. Add rinsed lentils and toss to coat.
3. Simmer:
Pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until lentils are soft.
4. Blend (optional):
For a creamier texture, blend half the soup using an immersion blender or standard blender.
5. Finish with lemon:
Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.
6. Serve:
Serve hot, topped with chopped parsley and extra lemon wedges.
Frequently Asked Questions (FAQs)
Q1: Can I use green or brown lentils?
A: Yes, but they take longer to cook (35–40 min) and won’t break down as easily as red/yellow lentils.
Q2: Can I make it creamy?
A: Yes! Blend part of the soup or stir in a splash of coconut milk or Greek yogurt at the end.
Q3: Is it freezer-friendly?
A: Absolutely! Let it cool completely, portion it, and freeze for up to 2–3 months.
Q4: Can I add greens?
A: Yes — stir in chopped spinach, kale, or Swiss chard during the last 5 minutes of cooking.
Nutritional Information
Calories: 180–220 kcal
Protein: 10–12g
Carbohydrates: 28–32g
Fiber: 8–10g
Fat: 4–6g
Sodium: 500–600 mg