Ingredients
Scale
- 1 cup dried red or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large lemon, juiced and zested
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Start by rinsing the lentils thoroughly under cold water until the water runs clear. Dice the onion, carrots, and celery. Mince the garlic, and zest and juice the lemon. Having all ingredients prepped makes the cooking process smooth and enjoyable.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 5-7 minutes. Add the minced garlic and cumin, and cook for another minute.
- Stir in the rinsed lentils, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes or until the lentils are tender.
- Once the lentils are cooked, stir in the lemon juice and zest. Season with salt and pepper according to your taste. Allow the soup to simmer for another 5 minutes, allowing the flavors to meld beautifully.
- Ladle the hot soup into bowls, garnish with fresh parsley or cilantro, and enjoy your nutritious Mediterranean Lemon Lentil Soup.
Notes
- Feel free to add chopped spinach or kale for extra greens.
- Adjust the lemon juice to your preferred level of tartness.
- For creamier texture, blend a portion of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg