Lemon Lentil Soup Recipe

Name: Lemon Lentil Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 small white onion (peeled and diced); 2 medium carrots (diced); 2 celery stalks (diced); 5 cloves garlic (peeled and minced); 1 teaspoon cumin; 1/2 teaspoon turmeric; 1 teaspoon coriander; 1/2 teaspoon ginger; 1 teaspoon curry powder; 1/4 teaspoon cayenne red pepper; 1/2 teaspoon sea salt; 1/8 teaspoon black pepper; 6 cups vegetable stock; 1 1/2 cups red lentils (rinsed and picked over); Juice and zest of 1 lemon {for an extra lemony lentil soup use two lemons}

This Lemon Lentil Soup Recipe is a zesty, flavorful lentil soup that is filled with protein. If you are looking for more vegan recipes this one is for you. I like to make a big batch of this soup and freeze half for later. Pair it with crusty bread and a light side salad for a full meal.

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories238

Ingredients

6 servings

2 tablespoons olive oil
1 small white onion (peeled and diced)
2 medium carrots (diced)
2 celery stalks (diced)
5 cloves garlic (peeled and minced)
1 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon coriander
1/2 teaspoon ginger
1 teaspoon curry powder
1/4 teaspoon cayenne red pepper
1/2 teaspoon sea salt
1/8 teaspoon black pepper
6 cups vegetable stock
1 1/2 cups red lentils (rinsed and picked over)
Juice and zest of 1 lemon {for an extra lemony lentil soup use two lemons}

Method

1
Heat 2 Tablespoons olive oil in a large pot over medium heat.
2
Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes.
3
Add the carrots and celery and sauté until carrots are tender, about 10 minutes.Add the vegetable broth and lentils and stir to combine.
4
Simmer on low heat for 20 minutes, or until lentils are tender.
5
Stir in the lemon juice. Taste and add the lemon zest for more lemon flavor. You can skip the lemon zest if you feel like the lemon is strong enough with just the juice.
6
You can eat the soup as is with the chunks of carrots, celery and lentils or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky. Serve the soup with fresh cilantro, fresh dill and lemon wedges.

Notes

This soup freezes very well if you have leftovers. If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.