Description
A comforting and nourishing Lemon Lentil Soup that is packed with flavor and nutrients, perfect for chilly days.
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 1/2 cups red lentils
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 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 the onion, celery, and carrots. Cook, stirring frequently, until the vegetables are soft and the onions are translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour the vegetable stock over the vegetables, then add the red lentils, bay leaves, turmeric, and cumin. Stir well.
- Turn the heat up to medium-high to bring the soup to a boil. Then, reduce the heat to medium-low to simmer. Cover and simmer for 12-15 minutes, until the lentils are soft.
- Remove the lid and stir in the lemon juice, lemon zest, salt, and pepper.
- Transfer 2 cups of soup to a blender and blend on high until smooth. Pour it back into the soup and stir to combine.
- If using, add the spinach and cook to wilt for 2-3 minutes. Taste and add more salt and pepper as needed.
- Serve hot, garnished with fresh parsley or cilantro on top.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze portions for up to three months.