Lemon Lentil Soup Recipe
This vibrant Lemon Lentil Soup is a comforting and nutritious dish perfect for any season. Packed with red lentils, fresh vegetables, and a burst of tangy lemon juice, it offers a flavorful, wholesome meal that’s easy to prepare in under 40 minutes. The combination of turmeric and cumin adds warm, earthy spices that complement the citrusy brightness, making it both hearty and refreshing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Soup 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
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil (assumed for sautéing)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrots, cooking for about 5 minutes until they soften. Stir in the minced garlic, turmeric, and cumin, cooking for another minute until fragrant to develop the soup’s warm spice base.
- Add Lentils: Pour the red lentils into the pot and stir well to coat them evenly with the sautéed vegetables and spices. This helps infuse the lentils with flavor from the beginning.
- Simmer Soup: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, stirring occasionally, until the lentils break down and the soup thickens to a creamy consistency.
- Add Lemon: Remove the pot from heat and stir in the fresh lemon juice. Taste and adjust the seasoning with salt and pepper, adding more lemon juice if you prefer a brighter, zestier flavor.
- Serve: Ladle the hot soup into bowls. Garnish with chopped fresh parsley and lemon slices for an extra touch of freshness. Optionally serve alongside crusty bread for a hearty meal.
Notes
- You can substitute red lentils with yellow lentils but cooking time may vary.
- Adjust the lemon juice according to your taste preference for more tanginess.
- Using fresh turmeric or cumin powder is recommended for the best flavor.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently.
- Add a pinch of chili flakes for a bit of heat if desired.
Keywords: lemon lentil soup, red lentils, vegan soup, healthy soup, Mediterranean soup, turmeric recipe, cumin soup, easy lentil soup
Find it online: https://epicrecipebox.com/lemon-lentil-soup-recipe/