Description
A bright, comforting, and nourishing lemon lentil soup made with red lentils, fresh lemon juice, and warm spices. Naturally vegan and gluten-free, it’s quick to prepare and perfect for a cozy dinner or a light lunch.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
1 cup red lentils, rinsed
5 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon paprika
Salt and black pepper, to taste
Juice of 1 large lemon (plus more to taste)
2 tablespoons fresh parsley or cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion for 4–5 minutes until soft and fragrant.
- Add the garlic, carrot, and celery; cook for another 5 minutes to soften slightly.
- Stir in the red lentils, vegetable broth, cumin, turmeric, and paprika. Mix well.
- Bring the mixture to a boil, then reduce the heat, cover, and simmer for 20–25 minutes until lentils are tender and the soup thickens.
- Season with salt and black pepper to taste, then stir in the fresh lemon juice.
- For a creamier texture, blend part of the soup with an immersion blender if desired.
- Garnish with chopped fresh parsley or cilantro and an extra squeeze of lemon before serving.
Notes
Add chili flakes or cayenne for a spicy kick.
Stir in spinach or kale near the end for extra greens.
Add a diced potato or cooked rice to make it heartier.
Swap parsley with dill or mint for a flavor variation.
Lime juice can be used instead of lemon for a tropical twist.
Soup thickens as it sits—add water or broth when reheating.
Freezes well for up to 3 months in portioned containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
