Lemon Lentil Soup Recipe
This Lemon Lentil Soup is a vibrant, comforting dish that combines the earthy flavors of red lentils with the bright zing of fresh lemon juice. Perfect as a light lunch or starter, this soup is packed with wholesome ingredients and aromatic spices like turmeric and cumin, making it both nutritious and delicious.
- Author: Rita
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Middle Eastern
- Diet: Vegan
Soup Base
- 1 cup red lentils
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Spices and Flavorings
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
Garnish
- 1/4 cup fresh parsley, chopped
- Lemon slices (optional)
- Sauté Vegetables: Heat oil in a large pot over medium heat. Add diced onion and carrots, cooking for about 5 minutes until softened. Stir in minced garlic, turmeric, and cumin, cooking for an additional minute until fragrant.
- Add Lentils: Stir in the red lentils to coat them with the spice mixture. Pour in the vegetable broth, increase heat to bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot and simmer for 20-25 minutes. Stir occasionally until lentils break down and the soup thickens to your preferred consistency.
- Add Lemon: Remove soup from heat and stir in fresh lemon juice. Season with salt and pepper to taste and adjust lemon juice if more brightness is desired.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh parsley and optional lemon slices. Serve hot, optionally accompanied by crusty bread.
Notes
- For a creamier texture, use an immersion blender to partially puree the soup before adding lemon juice.
- Adjust the amount of lemon juice based on your preference for tanginess.
- Red lentils cook quickly and break down easily, so stirring occasionally prevents sticking or burning.
- This soup is vegan and gluten-free by default.
- To add protein, consider garnishing with a dollop of yogurt or adding cooked chicken for non-vegetarian variation.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 450mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lemon lentil soup, vegan lentil soup, healthy soup, Middle Eastern soup, turmeric lentil soup, easy lunch recipe