Lemon Lentil Soup Recipe
This vibrant and comforting Lemon Lentil Soup combines red lentils, aromatic spices, and fresh lemon juice to create a creamy, flavorful dish perfect for any season. Packed with nutrients and quick to prepare on the stovetop, this soup offers a hearty and bright meal that is both satisfying and refreshing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 cup fresh lemon juice
- 4 cups vegetable broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil (inferred for sautéing)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking them for about 5 minutes until they soften and become fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, turmeric powder, and ground cumin. Cook for an additional minute to release the spices’ aromas, being careful not to burn the garlic.
- Add Lentils and Broth: Pour in the red lentils and stir to coat them evenly with the vegetable and spice mixture. Then, add 4 cups of vegetable broth and bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 20 to 25 minutes. Stir occasionally to prevent sticking and ensure the lentils break down, resulting in a creamy texture.
- Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice. Season the soup with salt and pepper to taste. Adjust the lemon juice if you desire a brighter flavor.
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and optional lemon slices. Serve hot, ideally with crusty bread for dipping.
Notes
- Red lentils cook faster than other lentil varieties and break down completely, giving the soup a naturally creamy texture without pureeing.
- Add lemon juice at the end to preserve its bright, fresh flavor and prevent curdling in the hot soup.
- The soup thickens as it cools; if reheating, add a bit more vegetable broth or water to reach desired consistency.
- Fresh turmeric can be used instead of powder by substituting 1 tablespoon of grated fresh turmeric for 1 teaspoon of powder.
- Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 months for convenient meal prep.
Keywords: lemon lentil soup, vegan soup, red lentil recipe, easy lentil soup, Mediterranean soup, healthy soup, lemon soup, turmeric soup
Find it online: https://islawhite.com/lemon-lentil-soup-recipe/
