Lemon Lentil Soup (Printable)
Hearty Mediterranean lentil soup with fresh vegetables and a bright, zesty lemon finish. Comforting and nourishing.
# What You'll Need:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 2 carrots, diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
→ Lentils
05 - 1 cup dried brown or green lentils, rinsed
→ Liquids
06 - 6 cups vegetable broth
→ Seasonings
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground coriander
09 - 1/2 teaspoon ground turmeric
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - Salt and black pepper, to taste
→ Finish
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
14 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5 minutes until the vegetables begin to soften.
02 - Stir in the garlic, cumin, coriander, turmeric, and red pepper flakes. Cook until fragrant, about 1 minute.
03 - Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for 25 to 30 minutes or until the lentils are tender.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Season with salt and black pepper to taste.
05 - For a smoother texture, partially blend the soup using an immersion blender until you reach the desired consistency.
06 - Ladle into bowls and garnish with extra parsley and additional lemon juice if desired. Serve hot.
# Helpful Tips:
01 -
- The lemon brightness cuts through the earthy lentils in a way that makes each spoonful feel surprisingly light and alive.
- It costs almost nothing to make, freezes beautifully, and tastes even better the next day when the flavors have had time to mingle.
02 -
- Red lentils will dissolve into mush in this recipe, so stick with brown or green if you want that tender but intact bite.
- Adding the lemon juice too early can make the broth taste flat, so always wait until the lentils are fully cooked before stirring it in.
03 -
- Rinse the lentils under cold water and pick through them for tiny pebbles because finding one in your soup is an unwelcome surprise.
- Temper the lemon by adding the juice gradually and tasting between additions, since lemons vary wildly in acidity and you cannot undo too much sourness.