Description
Lemon Lentil Soup is a cozy, nourishing bowl made with red lentils, turmeric, cumin, and fresh lemon juice. It’s light yet filling, naturally gluten-free, and comes together quickly for a healthy and satisfying meal.
Ingredients
1 cup red lentils
1 medium onion, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon turmeric powder
1 teaspoon ground cumin
Salt and pepper to taste
4 cups vegetable broth
1/2 cup fresh lemon juice
1/4 cup fresh parsley, chopped
Lemon slices (optional)
Instructions
1. In a large pot, heat oil over medium heat. Sauté the diced onion and carrots until softened (about 5 minutes).
2. Add minced garlic, turmeric, and cumin. Stir and cook for 1 minute until fragrant.
3. Stir in red lentils and pour in the vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20–25 minutes until lentils are soft and soup thickens.
5. Remove from heat and stir in the fresh lemon juice. Season with salt and pepper.
6. Serve hot, garnished with parsley and lemon slices.
Notes
For a smoother texture, blend part of the soup before serving.
Add spinach or kale for extra nutrients.
Freezes well for up to 3 months—perfect for batch cooking!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg