Description
This vibrant, nutrient-dense Lemon Lentil Soup balances the earthy, protein-rich goodness of red lentils with bright, invigorating citrus notes. This simple one-pot recipe is a plant-based delight that creates a naturally creamy texture without dairy. Perfect for busy weeknights, it delivers a sophisticated flavor profile using accessible pantry staples, resulting in a comforting and satisfying meal that is even better the next day.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup red lentils, rinsed
4 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon smoked paprika
Instructions
Heat olive oil in a large Dutch oven or pot over medium heat.
Add the onion, carrots, and celery, cooking until softened, about 5 to 7 minutes.
Stir in the minced garlic, cumin, turmeric, and paprika, cooking for 1 minute until fragrant.
Add the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
Reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are soft and tender.
Remove from heat and stir in the fresh lemon juice and zest.
Serve immediately, adjusting seasoning with salt and pepper if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon cooling, add a splash of vegetable broth when reheating. For an extra boost of greens, stir in a handful of baby spinach until wilted just before serving.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean