Lemon Lentil Soup (Printable)
Hearty Mediterranean lentil soup brightened with fresh lemon, cumin, and seasonal vegetables.
# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, minced
→ Lentils
05 - 1 cup dried brown or green lentils, rinsed and picked over
→ Liquids
06 - 6 cups vegetable broth
→ Seasonings
07 - 1 teaspoon ground cumin
08 - ½ teaspoon ground coriander
09 - ½ teaspoon ground turmeric
10 - ¼ teaspoon crushed red pepper flakes (optional)
11 - Kosher salt and freshly ground black pepper, to taste
→ Finish
12 - Zest and juice of 1 large lemon
13 - 2 tablespoons fresh flat-leaf parsley, chopped (plus extra for garnish)
14 - 2 tablespoons extra-virgin olive oil
# Directions:
01 - Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
02 - Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and crushed red pepper flakes. Cook, stirring constantly, for about 1 minute until deeply fragrant.
03 - Add the rinsed lentils and vegetable broth to the pot. Bring to a rolling boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the lentils are completely tender.
04 - Stir in the lemon zest, lemon juice, and chopped parsley. Season generously with salt and freshly ground black pepper to taste. Allow the soup to simmer for an additional 2 minutes so the flavors meld.
05 - For a creamier, smoother consistency, use an immersion blender to partially purée the soup directly in the pot, leaving some lentils whole for texture.
06 - Ladle the hot soup into serving bowls. Garnish with additional chopped parsley and an extra squeeze of lemon juice if desired. Serve immediately.
# Expert Tips:
01 -
- The lemon brightens everything without making it taste sour, which is a trick most people do not expect from a lentil soup.
- It freezes beautifully, so you can make a double batch and have ready made comfort on standby for weeks.
02 -
- Do not skip rinsing the lentils, because I once forgot and the soup had a strange dusty aftertaste that no amount of lemon could fix.
- Adding the lemon juice at the very end instead of with the broth keeps the flavor sharp and fresh rather than muted and cooked down.
03 -
- Taste your vegetable broth before using it, because a bland broth means a bland soup no matter how good your spices are.
- A strip of lemon peel simmered in the broth and removed before serving gives you an extra layer of citrus depth that guests will notice but never quite be able to identify.