Picture the comforting aroma of spices wafting through your kitchen as you stir a pot of Lemon Lentil Soup.
This Middle Eastern delight isn’t only easy to prepare but also wraps you in a cozy hug with every spoonful.
As the red lentils simmer with cumin and turmeric, they transform into a hearty, flavorful meal.
Ready to warm your soul with this vibrant dish? Let’s bring this soup to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 measuring spoon
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups water
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Lemon Lentil Soup, here is a suggested timeline:
- Reading and Preparation (5 minutes):
- Spend a few minutes reading through the entire recipe to understand the steps and gather all necessary equipment and ingredients.
- Prep Work (10 minutes):
- Rinse 1 cup of red lentils.
- Chop 1 large onion.
- Mince 2 cloves of garlic.
- Dice 1 carrot.
- Juice 1 lemon.
- Gather and measure out the spices: 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper.
- Cooking (40 minutes):
- 0-5 minutes: Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 5-10 minutes: Add the chopped onion to the pot and sauté until translucent.
- 10-12 minutes: Stir in the minced garlic and diced carrot, cooking for an additional 2 minutes.
- 12-13 minutes: Add the ground cumin, turmeric, and cayenne pepper, stirring for 1 minute until fragrant.
- 13-40 minutes: Pour in 4 cups of vegetable broth and 2 cups of water, then add the rinsed lentils. Bring the mixture to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally.
- 40-45 minutes: Add the lemon juice, salt, and pepper to the soup, stirring well. Simmer for an additional 5 minutes.
- Resting Time (5 minutes):
- Remove the soup from heat and let it rest for 5 minutes.
- Serving:
- Serve the soup hot, garnished with fresh cilantro.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and diced carrot, cooking for 2 more minutes.
Add the ground cumin, turmeric, and cayenne pepper, stirring for 1 minute until fragrant.
Pour in the vegetable broth and water, then add the rinsed lentils.
Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
Add the lemon juice, salt, and pepper to the soup, stirring well.
Simmer for an additional 5 minutes.
Remove from heat and let the soup rest for 5 minutes.
Serve hot, garnished with fresh cilantro.
Serving Tips
- Crusty Bread: Pair the soup with warm, crusty bread to soak up the flavorful broth.
- Rice Pilaf: Serve alongside a simple rice pilaf to add a hearty component to your meal.
- Grilled Vegetables: Complement the soup with a side of grilled vegetables for added texture and nutrition.
- Yogurt Sauce: Drizzle a cool yogurt sauce over the soup for a creamy contrast to the spices.
- Mixed Green Salad: Enjoy a revitalizing mixed green salad with a light vinaigrette to balance the soup’s warmth.
Storage
To store Lemon Lentil Soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months for peak freshness.
Freezing
To freeze lemon lentil soup, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Lemon Lentil Soup, gently warm it on the stovetop over medium heat.
Stir occasionally.
Alternatively, microwave it in a covered container.
Stir halfway through, until heated thoroughly.
Final Thoughts
Lemon Lentil Soup is a comforting and nutritious dish.
It combines the zesty freshness of lemon with the earthy flavors of lentils and spices.
This soup is perfect for a cozy meal on a chilly day.
The combination of cumin, turmeric, and cayenne pepper adds a delightful depth of flavor.
The fresh cilantro garnish provides a burst of color and freshness.
Serve it hot with crusty bread for a satisfying and complete meal.
Enjoy the warmth and goodness in every spoonful.
Frequently Asked Questions
Can I Use Green Lentils Instead of Red Lentils?
You can substitute green lentils for red, but expect a longer cooking time and a slightly different texture. Green lentils hold their shape better, so adjust simmering time to guarantee tenderness. Monitor liquid levels and adjust accordingly.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker. Sauté onion, garlic, and carrot first. Transfer to the slow cooker, adding remaining ingredients. Cook on high for 4 hours or low for 6-8 hours. Adjust seasonings before serving.
How Can I Make This Soup Gluten-Free?
Make sure all ingredients are gluten-free, especially the vegetable broth. Check for gluten-free certification. Avoid cross-contamination by using clean utensils and surfaces. Serve with gluten-free bread. Always verify labels to maintain a completely gluten-free dish.
What Are Some Good Substitutes for Cilantro Garnish?
You can substitute cilantro with parsley for a similar fresh flavor. For a more aromatic touch, try using mint. If you’re looking for a unique twist, use dill, which offers a distinct taste and vibrant finish.
How Can I Add More Protein to This Soup?
You can enhance the protein content by adding cooked chicken, diced tofu, or chickpeas. Incorporate them during the simmering stage. Guarantee thorough mixing for even distribution. Consider topping with Greek yogurt for additional protein and creaminess.
Lemon Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 cup red lentils rinsed
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups water
- 1 lemon juiced
- Salt and pepper to taste
- Fresh cilantro chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and diced carrot, cooking for 2 more minutes.
- Add the ground cumin, turmeric, and cayenne pepper, stirring for 1 minute until fragrant.
- Pour in the vegetable broth and water, then add the rinsed lentils.
- Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
- Add the lemon juice, salt, and pepper to the soup, stirring well.
- Simmer for an additional 5 minutes.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot, garnished with fresh cilantro.
Notes
