Description
This easy lemon lentil soup is perfect for everyday lunches and dinners. It’s low glycemic, protein-packed, fiber-rich, and full of bright, zesty flavor.
Ingredients
- 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
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
1. Heat oil in a large stock pot over medium heat. Add onion, celery, and carrots. Cook, stirring frequently, until vegetables are soft and onions are translucent, about 3–4 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Pour in vegetable stock, then add lentils, bay leaves, turmeric, and cumin. Stir well.
4. Turn heat to medium-high to bring to a boil. Reduce to medium-low, cover, and simmer for 12–15 minutes, until lentils are soft.
5. Remove lid and stir in lemon juice, lemon zest, salt, and black pepper.
6. Transfer 2 cups of soup to a blender and blend on high until smooth, then return to pot. Alternatively, use an immersion blender to partially blend to desired consistency.
7. Add spinach or kale if using, and cook for 2–3 minutes until wilted.
8. Taste and adjust seasoning. Serve hot with fresh cracked pepper and cilantro or parsley.
Notes
To store: Cool leftovers and refrigerate in an airtight container for up to 5 days.
To freeze: Store in airtight containers or bags for up to 6 months. Lay bags flat to freeze and stand upright to save space. Thaw overnight in the fridge.
To reheat: Warm soup in a large pot over medium heat.
Lentil swaps: Any lentils can be used, though the color and texture may vary.
Using canned lentils: Use 2 cans of drained lentils. Simmer broth and vegetables for 10 minutes, add lentils, and simmer another 10 minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 138
- Sugar: 8.8g
- Sodium: 1206mg
- Fat: 9.1g
- Saturated Fat: 1g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 64.6g
- Fiber: 10.8g
- Protein: 18.8g
- Cholesterol: 0mg