Classic Bright Lemon Lentil Soup
This classic bright lemon lentil soup is a hearty and flavorful dish, packed with aromatic vegetables and nourishing red lentils. It's a comforting meal that's easy to make and perfect for any day of the week.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 cup red lentils rinsed
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp black pepper
- 6 cups vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup fresh parsley or cilantro chopped
- Salt and pepper to taste
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion, carrots, and celery, cooking for 8-10 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant, then add rinsed red lentils, ground cumin, turmeric, and black pepper, stirring constantly for 1 minute.
- Pour in vegetable broth, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils are tender.
- Remove from heat, stir in fresh lemon juice and chopped parsley or cilantro, then taste and adjust seasoning with salt and pepper.
Notes
For extra flavor, you can add a bay leaf to the soup while it simmers, removing it before serving. This soup is also great for meal prepping and can be stored in the refrigerator for up to 4 days or frozen for longer.