Green Lentil Soup with Lemon
Submitted by RocksAngelFace
Hearty green lentils simmer with warm spices and bright lemon in this silky Mediterranean soup that’s both nourishing and budget-friendly for busy weeknights.
YIELD
8 servingsPREP
20 minCOOK
60 minREADY
80 minThis vibrant green lentil soup delivers earthy depth from cumin and coriander, rounded out by a squeeze of fresh lemon juice that cuts through the richness.
The lentils break down into a creamy puree without any dairy, making this naturally vegan soup perfect for plant-based meal prep.
Serve it piping hot with crusty bread to soak up every spoonful of the aromatic broth.
Kitchen Tips
- Toast the spices first: Stirring the cumin, coriamon, and paprika with the lentils before adding liquid intensifies their fragrance and prevents a raw spice taste.
- Blend to your preference: Leave it slightly chunky for texture, or puree until completely smooth for a restaurant-style velvet finish.
- Adjust the lemon: Start with one tablespoon of lemon juice and taste before adding more; the brightness should balance the earthiness without overpowering the soup.
Ingredients
Directions
Heat oil in pot and add lentils, stir briefly and add the onions and garlic.
Cook for 3 or 4 minutes, stirring constantly.
Add the bay leaf and spices and stir for 1 minute.
Finally add the carrot. Pour in stock, raise heat and bring to a boil.
Simmer for 60 minutes until the lentils start to puree.
Remove from heat and let cool.
Blend until smooth and return to the pot.
Add lemon juice and salt and pepper.
If too thick, thin with a little more stock.
Serve with freshly made bread.
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