Description
A vibrant and nutritious Golden Lemon Lentil Soup that’s quick to prepare and perfect for chilly days.
Ingredients
Scale
- 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
- 1½ 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
- Parsley or cilantro for garnish
Instructions
- Rinse red lentils under cool water until clear.
- Heat oil in a large stockpot over medium heat and sauté onion, celery, and carrots for 3 to 4 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in vegetable stock and add lentils, bay leaves, turmeric, and cumin.
- Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until lentils are tender.
- Stir in lemon juice, lemon zest, salt, and pepper.
- Blend 2 cups of soup and return to the pot for creamier texture or use immersion blender briefly.
- Add spinach or kale if using and cook for 2 to 3 minutes until wilted.
- Serve hot garnished with parsley or cilantro and cracked black pepper.
Notes
- Store in refrigerator up to 5 days.
- Freeze up to 3 months.
- Reheat with additional broth or water if thickened.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg