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–+ servings
Adriana Rose

Lemon Lentil Soup: Discover the Ultimate Comfort Recipe

A comforting and nutritious Lemon Lentil Soup that is perfect for any time of the year.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed and drained
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • 1 medium lemon juiced (about 3 tablespoons)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
  2. Stir in the minced garlic, cumin, coriander, and turmeric. Cook for an additional 1-2 minutes until fragrant.
  3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender.
  4. Once the lentils are cooked, stir in the lemon juice and season with salt and pepper to taste.
  5. Use an immersion blender to blend the soup slightly for a creamier texture, if desired. Alternatively, you can leave it chunky.
  6. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 27gProtein: 9gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gFiber: 8gSugar: 2g

Notes

  • For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño during the sautéing step.
  • You can substitute the vegetable broth with chicken broth for a different flavor profile.
  • Adding a handful of spinach or kale during the last few minutes of cooking can also boost the nutritional value.

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