Lentil Soup with Cumin and Lemon
Warm, nourishing, and perfectly spiced, this Lentil Soup with Cumin and Lemon is a weeknight winner that combines humble ingredients with bold flavors. Packed with protein-rich red lentils, vibrant aromatic spices like cumin and coriander, and a squeeze of fresh lemon juice for a tangy, bright finish, this soup is as healthy as it is comforting. Perfectly balanced with sautéed vegetables, a velvety broth, and the option of garnishing with fresh parsley, this recipe is easy to make, ready in just 50 minutes, and ideal for cozy dinners or meal prep. Whether you prefer a smooth or slightly chunky texture, this vegan lentil soup is a versatile, gluten-free dish that’s sure to become a staple.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable broth
- 1 leaf bay leaf
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 3 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic, ground cumin, and ground coriander, and cook for 1-2 minutes until fragrant.
Add the diced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the red lentils, vegetable broth, and bay leaf. Bring the mixture to a boil.
Reduce the heat to a simmer, partially cover the pot with a lid, and cook for 25-30 minutes, or until the lentils are tender and begin to break down.
Remove the bay leaf from the soup. Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if you prefer.
Stir in the lemon juice, salt, and ground black pepper. Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley if desired, along with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5873 mg | 255% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 36.7 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4234 mg | 90% | |
*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.
