Classic Lemon Lentil Soup
Warm and hearty, this classic lemon lentil soup is packed with nutritious lentils and vegetables, brightened by a zesty lemon finish. It's a comforting meal perfect for any day of the week.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 cup Red or Brown Lentils rinsed
- 2 tablespoons Olive Oil
- 1 medium Onion chopped
- 2 medium Carrots chopped
- 2 Celery Stalks chopped
- 3-4 Garlic minced
- 6 cups Vegetable Broth or chicken broth if preferred
- 1 (14.5 ounce) can Canned Diced Tomatoes undrained
- 1 Bay Leaf
- 1 teaspoon Cumin ground
- 1/2 teaspoon Coriander ground
- 1/2 teaspoon Turmeric ground (optional, for color and subtle flavor)
- 1/4 cup Fresh Lemon Juice from 1-2 lemons, adjust to taste
- 1/4 cup Fresh Parsley or Cilantro chopped, for garnish
- Salt and Black Pepper To taste
Instructions
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion, carrots, and celery for 5-7 minutes until softened.
- Stir in minced garlic, cumin, coriander, and turmeric; cook for another minute until fragrant to toast the spices.
- Add rinsed lentils, vegetable broth, canned diced tomatoes, and bay leaf to the pot.
- Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils are tender, stirring occasionally.
- Remove the bay leaf, stir in fresh lemon juice, and season with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with fresh chopped parsley or cilantro.
Notes
For extra warmth and depth of flavor, consider adding a pinch of red pepper flakes with the spices. This soup also freezes well, making it perfect for meal prep. Simply thaw and reheat gently on the stove, adding a splash of broth or water if needed to adjust consistency. Adjust lemon juice and seasonings to your personal preference for the best flavor experience.