This Zesty Lemon Lentil Soup Recipe is a vibrant, nutritious, and incredibly comforting meal that’s perfect for a weeknight dinner or a healthy lunch. Its bright citrus notes cut through the earthiness of the lentils, creating a uniquely satisfying flavor profile that’s both refreshing and deeply nourishing.
Key Ingredients for Zesty Lemon Lentil Soup Recipe
- 1 tablespoon olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon dried turmeric
- ¼ teaspoon red pepper flakes (optional)
- 1 ½ cups brown or green lentils, rinsed and picked over
- 8 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- Salt and freshly ground black pepper to taste
- Juice of 1 large lemon, or to taste
- Fresh parsley, chopped, for garnish (optional)
How to Make Zesty Lemon Lentil Soup Recipe
This Zesty Lemon Lentil Soup Recipe is a testament to how simple ingredients can create a profoundly delicious and satisfying meal. You’ll be amazed at how easily it comes together, offering a rich, creamy texture without any dairy. The bright lemon flavor adds a refreshing counterpoint to the earthy lentils, making it a truly craveable dish. Preparation time is approximately 15 minutes, with a cooking time of about 45-50 minutes.
Step-by-Step Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, dried turmeric, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.
- Incorporate Lentils and Liquids: Add the rinsed lentils, vegetable broth, and undrained diced tomatoes to the pot. Bring the mixture to a boil.
- Simmer and Cook: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Season and Brighten: Season the soup generously with salt and freshly ground black pepper to taste. Stir in the fresh lemon juice. Start with the juice of one lemon and add more to your preference, tasting as you go. The lemon juice is key to truly bringing out the “zesty” in this soup!
- Serve: Ladle the hot Zesty Lemon Lentil Soup into bowls. Garnish with fresh chopped parsley and an extra drizzle of olive oil, if desired.
Why You’ll Love This Zesty Lemon Lentil Soup Recipe
You will absolutely adore this Zesty Lemon Lentil Soup Recipe for its incredible ability to offer a burst of sunshine in every spoonful. The star of the show is undoubtedly the vibrant, zesty lemon that brilliantly cuts through the hearty warmth of the lentils, creating a flavor combination that’s both comforting and invigorating. Think of it as a more exciting, mood-boosting cousin to a classic lentil stew.
Beyond its delightful taste, making this soup at home is remarkably budget-friendly. Lentils are one of the most economical and nutritious pantry staples, and this recipe relies on simple, readily available ingredients, making it a perfect choice for a delicious meal without breaking the bank. The combination of tender lentils, perfectly cooked vegetables, and that bright, tangy lemon finish makes it a complete and satisfying meal that’s hard to beat. Don’t just take our word for it – try this Zesty Lemon Lentil Soup Recipe and taste the difference yourself!
Storing and Reheating Tips
This Zesty Lemon Lentil Soup Recipe stores beautifully, making it an excellent candidate for meal prep.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
- Freezing: For longer storage, let the soup cool completely. Ladle individual portions into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
- Reheating:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally. You may need to add a splash of vegetable broth or water to reach your desired consistency.
- Microwave: Reheat individual portions in a microwave-safe bowl, covered, on medium power, stirring halfway through.
- Thawing Frozen Soup: Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Zesty Lemon Lentil Soup Recipe is a wonderfully simple yet incredibly flavorful way to enjoy a healthy and satisfying meal. We encourage you to try it out for yourself – we’re sure it will become a fast favorite in your recipe repertoire.
Zesty Lemon Lentil Soup Recipe
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.1 tablespoon olive oil, 1 large yellow onion, 2 carrots, 2 stalks celery
- Stir in the minced garlic, ground cumin, dried turmeric, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon dried turmeric, ¼ teaspoon red pepper flakes
- Add the rinsed lentils, vegetable broth, and undrained diced tomatoes to the pot. Bring the mixture to a boil.1 ½ cups brown or green lentils, 8 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 40-45 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Season the soup generously with salt and freshly ground black pepper to taste. Stir in the fresh lemon juice. Start with the juice of one lemon and add more to your preference, tasting as you go. The lemon juice is key to truly bringing out the “zesty” in this soup!salt and freshly ground black pepper, 1 large lemon
- Ladle the hot Zesty Lemon Lentil Soup into bowls. Garnish with fresh chopped parsley and an extra drizzle of olive oil, if desired.fresh parsley, 1 tablespoon olive oil