Description
This vibrant lemon lentil soup is the perfect balance of comfort and health. By using red lentils, the soup naturally thickens into a velvety texture without the need for heavy cream. Infused with aromatic turmeric, cumin, and a generous splash of fresh zesty lemon juice, this one-pot meal is both nutritious and incredibly flavorful. It is an ideal weeknight dinner that comes together easily, providing a hearty, protein-packed vegetarian experience.
Ingredients
1 cup red lentils, rinsed thoroughly
4 cups vegetable broth (low-sodium preferred)
1 medium onion, diced finely
2 carrots, diced into uniform pieces
3 cloves garlic, minced finely
1/2 cup fresh lemon juice
1 tsp turmeric powder
1 tsp ground cumin
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 tbsp olive oil
Instructions
Heat oil in a large heavy-bottomed pot over medium heat until it shimmers.
Add the diced onion and carrots, cooking for 5 minutes until softened and translucent.
Add the minced garlic, turmeric, and cumin to the pot, stirring constantly for one minute until fragrant.
Add the rinsed red lentils to the pot, stirring to coat the pulses with the spice mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
Remove from heat once lentils are tender.
Stir in the fresh lemon juice and chopped parsley before serving.
Adjust seasoning with salt and pepper to taste.
Notes
Serve with a side of toasted pita or crusty bread for a complete meal. For extra texture, you can add a handful of chopped spinach or kale at the very end until wilted. Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 30
- Category: Mediterranean Diet
- Method: Stovetop
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg