Easy Lemon Lentil Soup
Bright, zesty, and packed with nourishing flavors, this Easy Lemon Lentil Soup is the ultimate comfort food that’s both wholesome and quick to prepare. Bursting with aromatic spices like cumin and turmeric, this hearty soup combines tender red lentils with a medley of sautéed onions, carrots, and celery for a perfectly balanced base. A touch of fresh lemon juice adds a vibrant tang, while a sprinkle of chopped parsley provides a fresh finish. Ready in just 45 minutes, this vegan, gluten-free recipe is perfect for weeknights or meal prep, offering a satisfying and healthy dish that’s as comforting as it is flavorful. Serve warm with crusty bread or a side salad for a complete meal everyone will love!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried red lentils, rinsed and drained
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 3 tablespoons lemon juice (from 1 large lemon)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the rinsed red lentils to the pot along with the vegetable broth, ground cumin, ground turmeric, salt, black pepper, and the bay leaf.
Raise the heat to bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the bay leaf from the pot.
Use an immersion blender to slightly puree the soup, leaving it partially chunky for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the lemon juice and taste to adjust seasoning if necessary.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1395 mg | 61% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 10.3 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1460 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
