Lemon Lentil Soup
Lemon Lentil Soup is a comforting and nourishing dish that warms the heart and fills the belly. This soup combines healthy red lentils with fresh vegetables, aromatic spices, and a burst of lemony flavor. It’s not only easy to make but also packed with nutrients, making it a great choice for a wholesome meal. Whether you need a quick weeknight dinner or want to impress guests, this recipe delivers. Enjoy its vibrant color and tantalizing taste any time of year!
Why Make This Recipe
This Lemon Lentil Soup stands out because it is simple, nutritious, and delicious. Lentils are an excellent source of protein and fiber, which can help keep you feeling full. The addition of lemon juice and zest brightens the flavor and adds a refreshing twist. You can easily customize it by adding greens like spinach or kale for an extra nutrient boost. Plus, this soup can be made in one pot, making cleanup a breeze.
How to Make Lemon Lentil Soup
To make Lemon Lentil Soup, start by heating 1-2 tablespoons of olive oil in a large stock pot over medium heat. Add 3 sliced carrots, 2 chopped celery stalks, and 1 diced yellow onion. Cook for about 3-4 minutes until the vegetables are soft and the onions are translucent. Then, stir in 4 minced garlic cloves and cook for another minute until fragrant. Next, pour in 6 cups of vegetable stock and add 1 1/2 cups of red lentils, 2 bay leaves, 1/2 teaspoon turmeric, and 1 teaspoon cumin. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 12-15 minutes until the lentils are tender. Once done, mix in the juice and zest from one lemon, along with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. For a creamier texture, blend 2 cups of soup until smooth and return it to the pot. You can also use an immersion blender. If desired, add spinach or kale and cook until wilted. Adjust seasoning to taste, and serve hot topped with parsley or cilantro.
How to Serve Lemon Lentil Soup
Lemon Lentil Soup is best served warm. You can bowl it up and sprinkle fresh parsley or cilantro on top for an extra touch. This soup pairs wonderfully with crusty bread or a side salad for a satisfying meal. For a little crunch, consider adding some croutons on top. Enjoy it for lunch or a light dinner, and feel free to savor each spoonful!
How to Store Lemon Lentil Soup
To store Lemon Lentil Soup, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it in a freezer-safe container. This soup freezes well for up to three months. When you’re ready to eat it, simply thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Tips to Make Lemon Lentil Soup
To enhance the flavor of Lemon Lentil Soup, try toasting the lentils for a few minutes before adding them to the pot. This adds depth to the taste. Also, don’t skip the blending step unless you prefer a chunkier texture. It gives the soup a creamy consistency that makes it extra delicious!
Variation
You can customize your Lemon Lentil Soup to suit your preferences. For instance, add diced tomatoes for a richer flavor. For a spicy kick, include a diced jalapeño or sprinkle in some red pepper flakes. If you prefer a heartier soup, add diced potatoes or sweet potatoes. You can also swap red lentils for green or brown lentils, but cooking times may vary.
FAQs
- Can I make this soup in advance?
Yes, this soup can be made a day ahead and stored in the fridge. - Is this soup vegan?
Yes, Lemon Lentil Soup is vegan as it uses vegetable stock. - Can I use canned lentils?
Yes, you can use canned lentils, but adjust cooking time as they are already cooked. - What else can I add to the soup?
Feel free to add other vegetables like bell peppers, zucchini, or corn for extra nutrition. - How can I make it spicier?
Add crushed red pepper flakes or diced jalapeños during cooking for heat.
Lemony Lentil Soup (Vegan/Vegetarian Option)
A hearty, flavorful, and bright soup packed with vegetables and protein-rich lentils, finished with a fresh zing of lemon. Perfect for a cozy yet light meal.Ingredients
Method
1 Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Season lightly with salt and pepper2 Bloom Spices: Stir in the garlic, cumin, turmeric, and chili flakes (if using). Cook for 30-60 seconds until fragrant.3 Simmer: Stir in the rinsed lentils, broth/stock, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, partially covered, for 30-40 minutes, or until the lentils are tender.4 Add Greens: Remove the lid, stir in the spinach or kale, and simmer for another 3-5 minutes until the greens are wilted.5 Finish: Remove the pot from the heat and take out the bay leaf. Stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.6 Serve: Ladle the soup into bowls and garnish with fresh herbs (parsley or dill) and extra lemon slices, if desired.Notes
Notes Section (Optional)
- Blending: For a creamier soup, remove the bay leaf and partially or fully blend the soup with an immersion blender before adding the final lemon juice.
- Storage: Leftovers keep well in the refrigerator for up to 4-5 days. The soup will thicken upon cooling; you may need to add a splash of broth when reheating.
- Lentil Type: Green or brown lentils are recommended as they hold their shape. Red lentils will break down and create a thicker, creamier texture.
