Description
A hearty and refreshing lemon lentil soup that is nutritious and easy to make.
Ingredients
Scale
- 1 cup dried lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 lemon, juiced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and cook until softened.
- Stir in garlic and cumin, and cook for another minute.
- Add lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust lemon juice according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lemon Lentil Soup, Vegan Soup, Healthy Soup