Print

Lemon Lentil Soup – Cozy, Zesty, and Easy

Print Recipe

Ingredients

Scale

  • 1 cup red lentils, rinsed

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 6 cups vegetable broth

  • Juice of 2 lemons

  • Salt and pepper to taste

  • Fresh parsley for garnish

Instructions

  • Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5–6 minutes.

  • Add garlic, cumin, turmeric, and lentils. Stir well.

  • Pour in broth. Bring to a boil, then simmer 25 minutes until lentils soften.

  • Stir in lemon juice. Adjust seasoning with salt and pepper.

  • Garnish with parsley and serve hot.

Notes

  • For creaminess, blend half the soup with an immersion blender.

  • Add spinach or kale for extra greens.

  • Store in fridge up to 4 days or freeze up to 3 months.

Nutrition

Find it online: https://sizzlediary.com/lemon-lentil-soup-cozy-zesty-and-easy/