Red Lentil Soup with Lemon
Warm, hearty, and bursting with vibrant flavors, this Red Lentil Soup with Lemon is a comforting bowl of nourishment that’s as easy to prepare as it is delicious. Featuring protein-packed red lentils, tender carrots, and a fragrant blend of cumin, coriander, and smoked paprika, this soup comes together in just 40 minutes, making it perfect for busy weeknights. A generous squeeze of fresh lemon juice adds a zesty brightness that perfectly balances the earthy spices, while an optional garnish of parsley or cilantro elevates every spoonful. Naturally vegan and gluten-free, this wholesome recipe is rich in fiber and nutrients, offering a satisfying meal that's both healthy and flavorful. Serve it with crusty bread or enjoy it on its own for a nourishing, soul-warming experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon smoked paprika
- 1 cup red lentils, rinsed and drained
- 1 medium carrot, peeled and diced
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for another minute until fragrant.
Add the rinsed red lentils and diced carrot to the pot, stirring to coat them in the spices.
Pour in the vegetable broth and water. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, or until the lentils and carrots are tender.
Use an immersion blender to puree the soup directly in the pot until smooth, or transfer it in batches to a blender. Skip this step if you prefer a chunkier texture.
Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Serve the soup hot, garnished with chopped parsley or cilantro if desired.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4663 mg | 203% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 26.0 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2952 mg | 63% | |
*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.
