Description
A bright and comforting soup that combines tender lentils with savory vegetable broth and a refreshing squeeze of lemon.
Ingredients
Scale
- 1 cup lentils
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and pick out any debris. Dice the onion, carrots, and celery. Mince the garlic. Juice the lemon and set the juice aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are soft, about 6–8 minutes.
- Add minced garlic and cumin to the pot and cook for 1 minute until fragrant. Stir in the rinsed lentils and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until lentils are tender.
- Remove from heat, stir in lemon juice, and season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
Consider garnishing with an extra drizzle of olive oil or serve with crusty bread for dipping.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 18g
- Protein: 13g
- Cholesterol: 0mg