Golden Lemon Lentil Soup
A comforting and nourishing soup made with earthy red lentils, bright lemon, and aromatic spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed and drained Red lentils break down quickly when cooked.
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 6 cups low-sodium vegetable broth Use gluten-free broth if needed.
- 1 zest lemon
- 3 tablespoons fresh lemon juice (about 1 lemon, to taste)
- to taste Salt and black pepper
- 2 tablespoons chopped fresh parsley or cilantro for garnish Optional garnish.
- Optional: a dollop of plain yogurt or a swirl of olive oil for serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and cook until softened, about 6–8 minutes.
- Stir in garlic, turmeric, cumin, and smoked paprika and cook for 1 more minute until fragrant.
Cooking
- Stir in the rinsed lentils, then pour in the vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the lentils are soft and breaking down.
Finishing Touches
- Turn off the heat, stir in lemon zest and lemon juice, and season with salt and pepper.
- For a silkier texture, use an immersion blender to partially puree the soup; leave some lentils whole for texture.
- Ladle into bowls, garnish with chopped parsley or cilantro, and add a spoonful of yogurt or a drizzle of olive oil if desired.
Notes
Rinse lentils well to avoid a gritty texture. Control thickness by adding warm broth or water if needed. Add lemon juice last to preserve its bright flavor. Taste before adding salt as broths vary in sodium.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gSodium: 600mgFiber: 10gSugar: 3g
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