Lemon Lentil Soup
This hearty and nourishing lemon lentil soup is brightened with a generous squeeze of fresh lemon juice stirred in at the end of cooking. It is a warming plant-based meal that is packed with protein and comes together in about 40 minutes.
A comforting and protein-rich lentil soup finished with bright lemon juice for a satisfying vegan meal.
Nutrition per serving
Ingredients
Legumes
Aromatics
Citrus
Spices
Liquid
Instructions
Saute Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Add garlic and cumin and cook for another minute until fragrant.
Simmer the Lentils
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil then reduce heat to low and simmer uncovered for 25 to 30 minutes until the lentils are completely tender and starting to break down.
Blend and Adjust
Use an immersion blender to partially blend the soup directly in the pot, leaving some texture. Alternatively transfer half the soup to a blender and return it to the pot. Season generously with salt and pepper.
Finish with Lemon
Stir in the fresh lemon juice just before serving and taste for seasoning. The lemon brightens all the flavors dramatically. Serve hot garnished with a swirl of olive oil and fresh parsley.
Substitutions
Common mistakes
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