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 pepper
2 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.