Description
A vibrant and nutritious soup that combines earthy red lentils with zesty lemon and aromatic spices, perfect for chilly evenings or weeknight dinners.
Ingredients
- 1-2 tablespoons olive oil or avocado oil
- 3 large carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 6 cups vegetable stock
- 1 ½ cups red lentils
- 2 bay leaves
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- Juice from 1 lemon (about 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale
- To top: parsley or cilantro
Instructions
- Heat the oil in a large stock pot over medium heat. Add diced onion, chopped celery, and sliced carrots; cook for about 3-4 minutes until vegetables are soft and onions are translucent.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in vegetable stock, then add red lentils, bay leaves, turmeric, cumin, salt, and pepper. Stir well.
- Increase heat to medium-high to bring soup to a boil, then reduce to medium-low, cover, and let simmer for about 12-15 minutes until lentils are soft.
- Remove pot from heat and stir in lemon juice, zest, and spinach (if using). Blend partially for a creamy texture or leave it chunky.
- Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley or cilantro.
Notes
For a creamier version, add a splash of coconut milk before serving. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean