Lemon Lentil Soup (Printable)
Hearty lentils simmered with lemon, fresh herbs, and warm spices in a cozy Mediterranean soup.
# What You Need:
→ Lentils and Vegetables
01 - 1 cup dried red or yellow lentils, rinsed
02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Broth and Seasonings
06 - 6 cups vegetable broth
07 - 1 bay leaf
08 - 1 tsp ground cumin
09 - 1/2 tsp ground coriander
10 - 1/2 tsp turmeric
11 - 1/4 tsp chili flakes (optional)
12 - Salt and pepper, to taste
→ Finishing Ingredients
13 - 3 tbsp fresh lemon juice (about 1 large lemon)
14 - 2 tbsp chopped fresh parsley or cilantro
15 - 2 tbsp extra virgin olive oil
# How-To:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and the onion is translucent.
02 - Stir in the garlic, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute, stirring constantly, until fragrant and the spices are evenly distributed.
03 - Add the rinsed lentils, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until the lentils are tender and fully cooked through.
04 - Remove and discard the bay leaf. Using an immersion blender, partially puree the soup for a creamy yet textured consistency. Leave unblended if you prefer a chunkier soup.
05 - Stir in the fresh lemon juice and season with salt and pepper to taste. Simmer for 2 more minutes to allow the flavors to meld together.
06 - Ladle into bowls and serve hot, garnished with fresh parsley or cilantro and lemon wedges on the side.
# Expert Tips:
01 -
- It comes together with pantry staples you probably already have, which means no emergency grocery runs on a cold evening.
- The lemon brightens everything up in a way that makes people ask what your secret is, and you get to decide whether to tell them.
02 -
- Red lentils do not need soaking, but rinsing them under cold water removes dusty starch that can make the soup cloudy and thick in an unappealing way.
- Add the lemon juice off heat or at the very end of cooking, because prolonged boiling can make it taste bitter instead of bright.
03 -
- Roll your lemon firmly on the counter before cutting it to break down the fibers inside, and you will extract significantly more juice with less effort.
- Toast the spices for that one minute without skipping it, because raw spices taste flat and toasted spices are what make people close their eyes when they take the first bite.