Lemon Lentil Soup
There’s something magical about warm soup on a chilly day!
Picture this: a rich, creamy Lemon Lentil Soup that aroma fills your kitchen, invoking feelings of comfort from the very first simmer. It’s not just another soup; it’s a quick, one-pot wonder that’s sure to become your next go-to meal, perfect for both busy weeknights and cozy weekend gatherings!
Why make this recipe?
Why make this delightful soup, you ask? Well, let’s break it down:
- Easy cleanup: Who has time for complicated dishes? This is a one-pot recipe. You’ll just have one pot to clean, making your life a breeze!
- Budget-friendly: Lentils are a powerhouse and super cheap. You can enjoy a hearty meal without breaking the bank.
- Family-friendly: Kids usually love the mild spices and the citrusy zing from the lemon! Plus, they might not even notice they’re eating something healthy. Win-win!
Ingredients:
You don’t need fancy stuff — just these basics!
- 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
Directions:
Ready to dive in? Here’s how to bring this delicious soup to life:
- Heat the oil in a large stock pot over medium heat. Add the onion, celery, and carrots, cooking while stirring frequently until soft and the onions are translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, and cumin. Stir well.
- Turn the heat up to medium-high to bring the soup to a boil, then reduce heat to medium-low and let it simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
- Remove the lid, then stir in the lemon juice, lemon zest, salt, and pepper.
- Transfer 2 cups of soup to a blender and blend on high until smooth. Pour it back into the pot and stir to combine. (An immersion blender works here too!)
- If using, add the spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning if needed. Serve hot!
How to make Lemon Lentil Soup (Overview)
Making this soup is as easy as pie! Start with your vegetables, sauté them until they’re just the right amount of tender—think springy, not mushy. Then, introduce the lentils and spices, let them mingle in the broth, and finally, blend part of the mixture to create that lovely creamy texture. Pro tip: Don’t skip toasting the garlic—trust me, it packs a flavor punch!
How to serve Lemon Lentil Soup
Let’s talk presentation! Serve this gorgeous soup in deep bowls, garnished with a sprinkle of fresh parsley or cilantro. The vibrant orange-yellow color and the fresh herbs will light up your table. Pair it with warm, crusty bread for that delightful crunch. The aroma? Simply heavenly! 😍
How to store Lemon Lentil Soup
Thinking about leftovers? Good call! This soup keeps well in the fridge for up to five days. If you want to store it longer, pop it in the freezer for up to three months! Reheat over low heat on the stove or in the microwave; just add a splash of water if it thickens up.
Tips to make Lemon Lentil Soup
- Timing is key: Let the soup simmer but don’t leave it too long—otherwise, you’ll get mushy lentils.
- Ingredient swaps: Feel free to use any veggies you have lying around. Zucchini or spinach work wonders too!
- Add some heat: Add a dash of red pepper flakes if you like it spicy. 🌶️
- Creamier texture: Blend more lentils for an extra creamy soup!
- Zest it up: Experiment with different herbs for added flavor!
Variation
Want to switch it up? Consider:
- Vegan twist: This soup is already vegan as it stands, but if you want creamy goodness, throw in some coconut milk!
- Herb-infused: Swap in fresh thyme or dill for a unique flavor adventure!
FAQs
- Can I use dried lentils? Yes! Just ensure they’re well-soaked before cooking to get those tender bites.
- Is this soup gluten-free? Absolutely! Lentils and veggies only, so dig in guilt-free!
- Can I make it ahead of time? Totally! Make it a day in advance for even better flavor. Just reheat gently!
Enjoy this delightful bowl of Lemon Lentil Soup that warms your heart and satisfies your taste buds. Happy cooking!
📌 Pin this recipe for your next cozy dinner night!
Lemon Lentil Soup
Ingredients
Method
- Heat the oil in a large stock pot over medium heat. Add the onion, celery, and carrots, cooking while stirring frequently until soft and the onions are translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable stock, then add the red lentils, bay leaves, turmeric, and cumin. Stir well.
- Turn the heat up to medium-high to bring the soup to a boil, then reduce heat to medium-low and let it simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
- Remove the lid, then stir in the lemon juice, lemon zest, salt, and pepper.
- Transfer 2 cups of soup to a blender and blend on high until smooth. Pour it back into the pot and stir to combine.
- If using, add the spinach and cook until wilted, about 2-3 minutes. Taste and adjust seasoning if needed. Serve hot!
