Lemon Lentil Soup
Brighten up your dinner table with this nourishing and zesty Lemon Lentil Soup, a one-pot wonder that's both hearty and refreshing. Packed with protein-rich red lentils, tender veggies, and a vibrant medley of spices like cumin, coriander, and turmeric, this wholesome soup is elevated by the fresh, tangy squeeze of lemon juice. Wilted spinach adds a pop of color and nutrients, while optional parsley garnish lends a touch of elegance. Quick to make in under 45 minutes and bursting with bold, citrusy flavors, this vegan-friendly soup is perfect as a light meal or cozy starter. Whether you blend it creamy or leave it chunky, this recipe makes healthy eating satisfying and delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 cup red lentils
- 6 cups vegetable broth
- 1 bay leaf
- 2 cups fresh spinach
- 2 tablespoons (or to taste) lemon juice
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery, and cook for 5-7 minutes until the vegetables soften and the onion turns translucent.
Stir in the minced garlic, ground cumin, coriander, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
Add the red lentils, vegetable broth, and bay leaf to the pot. Stir well to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the lentils are soft and tender.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, blend the soup partially if you prefer a creamier texture, or leave it chunky for more texture.
Stir in the fresh spinach and let it wilt for 2-3 minutes.
Add the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.3 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1354 mg | 29% | |
*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.
