Lemon Lentil Soup
A comforting and zesty lentil soup that combines the earthiness of lentils with the bright flavors of fresh lemons, perfect for a chilly day.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed Can substitute with green or brown lentils, but adjust cooking time.
- 2 tablespoons olive oil Rich and fragrant.
- 1 medium onion, finely diced Adds sweetness and depth.
- 2 medium carrots, diced Enhances texture.
- 2 stalks celery, diced Provides a fresh crunch.
- 3 cloves garlic, minced Adds an aromatic punch.
- 1 teaspoon cumin Adds warm, earthy notes.
- 1 teaspoon turmeric Lends a beautiful golden color.
- 6 cups vegetable broth Creates a rich base.
- 2 medium lemons, juiced Provides refreshing zing.
- to taste salt and pepper Enhances all flavors.
- for garnish fresh parsley Adds a pop of color.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5-6 minutes until the vegetables are tender and fragrant.
- Stir in minced garlic, cumin, and turmeric. Sauté for an additional minute to infuse the flavors.
- Add the rinsed red lentils and stir to combine.
Cooking
- Pour in the vegetable broth and bring it to a gentle boil.
- Once boiling, reduce to a simmer and allow it to cook for about 25 minutes until the lentils are soft and creamy.
- Stir in the fresh lemon juice and adjust seasoning with salt and pepper as necessary.
Serving
- Garnish with fresh parsley before serving hot.
Notes
For best results, sauté vegetables thoroughly to build a rich flavor. Taste and adjust seasoning throughout cooking. Using fresh ingredients enhances the soup's flavor.