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Lemon Lentil Soup

Lemon Lentil Soup: A Cozy Vegan Delight for Every Craving

A delicious vegan Lemon Lentil Soup that is bursting with flavor and perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Lebanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté aromatics; substitute with avocado oil for a different flavor.
  • 1 cup Diced Onion Provides a savory base flavor; use shallots or leeks as alternatives if desired.
  • 3 cloves Minced Garlic Infuses the soup with a robust aroma; garlic powder can be used in a pinch for convenience.
  • 1 teaspoon Cumin Adds warmth and earthy flavor; ground coriander can be a good substitute.
  • 1 teaspoon Turmeric Imparts a golden color and numerous health benefits; fresh grated turmeric can replace for a more intense flavor.
  • 1 teaspoon Paprika Contributes smokiness and additional color; smoked paprika can enhance the flavor beautifully.
For the Legumes & Filler
  • 1 cup Red Lentils The main ingredient, providing protein and a creamy texture; brown or green lentils can be used.
  • ½ cup Rice Acts as a filler and adds texture; substitute with quinoa, bulgur, or omit for a lower-carb version.
For Seasoning
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • 4 cups Vegetable Broth The base of the soup that adds depth; use certified gluten-free broth if necessary.
  • 1 tablespoon Fresh Lemon Juice Brightens the flavor of the soup.

Equipment

  • medium-sized Dutch oven

Method
 

Step-by-Step Instructions for Lemon Lentil Soup
  1. In a medium-sized Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 1 diced onion and 3 minced garlic cloves. Sauté for about 5 minutes until the onion becomes translucent and fragrant.
  2. Add 1 teaspoon of cumin, 1 teaspoon of turmeric, and 1 teaspoon of paprika to the pot, stirring well to coat the onion and garlic. Continue cooking for another 1 to 2 minutes.
  3. Stir in 1 cup of rinsed red lentils and ½ cup of rice, mixing everything thoroughly. Season with salt and pepper to taste, then cook for an additional 3 to 5 minutes.
  4. Pour in 4 cups of vegetable broth, bringing the mixture to a boil. Reduce the heat to a gentle simmer and cover the pot. Allow it to cook uncovered for 30 to 35 minutes, stirring occasionally.
  5. Stir in the juice of 1 fresh lemon to brighten the flavors, tasting and adjusting with more salt and pepper as needed.
  6. For a smoother texture, use an immersion blender to lightly blend the soup, leaving some lentils intact.
  7. Serve the Lemon Lentil Soup warm, garnished with a drizzle of olive oil or fresh herbs if desired.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 450mgFiber: 7gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Feel free to mix and match ingredients or add your favorite veggies for a personal touch in this Lemon Lentil Soup.

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