Lemon Lentil Soup (Printer-Friendly)
Hearty lentils meet fresh lemon and warm spices in this cozy Mediterranean soup, ready in 45 minutes.
# What You'll 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 teaspoon ground cumin
09 - 1/2 teaspoon ground coriander
10 - 1/2 teaspoon turmeric
11 - 1/4 teaspoon chili flakes (optional)
12 - Salt and pepper, to taste
→ Finishing Ingredients
13 - Juice of 1 large lemon (about 3 tablespoons)
14 - 2 tablespoons chopped fresh parsley or cilantro
15 - 2 tablespoons extra virgin olive oil
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes until softened and translucent.
02 - Stir in the garlic, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
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.
04 - Remove and discard the bay leaf. Using an immersion blender, partially puree the soup for a creamy yet textured consistency, or leave as is for a chunkier feel.
05 - Stir in the lemon juice and season with salt and pepper to taste. Simmer for 2 more minutes to allow the flavors to meld together.
06 - Ladle the soup into bowls and serve hot, garnished with fresh parsley or cilantro and extra lemon wedges on the side if desired.
# Expert Advice:
01 -
- The lemon transforms ordinary lentils into something that tastes almost luxurious without a drop of cream.
- It reheats beautifully for lunch the next day and somehow tastes even better.
02 -
- Do not skip rinsing the lentils because dusty lentils create a cloudy, foamy broth that dulls both flavor and appearance.
- Adding the lemon juice at the end instead of with the broth preserves its bright, fresh punch rather than cooking it into bitterness.
03 -
- Toast your spices in the dry pot for thirty seconds before adding the oil to intensify their flavor even further.
- A strip of lemon zest added with the broth and removed before serving infuses a subtle citrus depth that juice alone cannot provide.