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–+ servings
Lemon Lentil Soup

Lemon Lentil Soup: A Creamy Healing Bowl of Comfort

Lemon Lentil Soup is a creamy, healing dish packed with anti-inflammatory ingredients that is perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Comfort Food, Vegetarian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup red lentils can substitute with green or brown lentils
  • 1 medium onion (diced)
  • 2 medium carrots (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon turmeric powder
  • 1 tablespoon fresh lemon juice adjust to taste
  • 5 cups vegetable broth
  • 0.25 cup fresh parsley (chopped) for garnish
  • 1 teaspoon ground cumin
  • to taste salt
  • to taste pepper

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add a diced medium onion and diced carrots, sauté for about 5 minutes.
  2. Stir in 2 cloves of minced garlic, 1 teaspoon of turmeric powder, and 1 teaspoon of ground cumin, sauté for an additional minute.
  3. Add 1 cup of red lentils to the pot, stirring well to coat them with the mixture.
  4. Pour in 5 cups of vegetable broth, bring to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes.
  5. Remove from heat and stir in the juice of one fresh lemon, season with salt and pepper.
  6. Ladle the soup into bowls and garnish with fresh parsley and optional lemon slices. Serve hot.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 9gFat: 2gSodium: 300mgPotassium: 400mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

For a creamier soup, blend a portion before mixing back in. Store in the fridge for up to 5 days or freeze for up to 3 months.

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