Description
A comforting and flavorful Lebanese-inspired lemon lentil soup that is vegan and gluten-free. This hearty soup is packed with red lentils, carrots, and a blend of warm spices, finished with a bright touch of fresh lemon juice and parsley.
Ingredients
Scale
Red Lentil Soup:
- 1 cup red lentils, rinsed and drained
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- juice of 2 lemons (about 1/4 cup)
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Cook onion until soft, then add garlic.
- Add Vegetables and Spices: Add carrots, cumin, coriander, turmeric, salt, and pepper. Cook briefly.
- Cook Lentils: Stir in red lentils and vegetable broth. Simmer until lentils are soft.
- Blend Soup: Optionally use an immersion blender for a creamy texture.
- Finish and Serve: Stir in lemon juice, adjust seasoning, garnish with parsley, and serve warm.
Notes
- This soup thickens upon standing, add extra liquid when reheating if needed.
- For enhanced flavor, consider adding a pinch of cinnamon or a bay leaf during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
