Lemon Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 5 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp coriander
- 1/2 tsp ginger
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 6 cups vegetable stock
- 1 1/2 cups red lentils rinsed
- Juice and zest of 1-2 lemons
- Fresh dill chopped for garnish
- Fresh cilantro chopped for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, cooking until softened, about 2 minutes. Then mix in the spices and continue to sauté for another 4 minutes.
- Put in the carrots and celery, cooking until the carrots are tender, roughly 10 minutes. Then pour in the vegetable broth and add the lentils, stirring well.
- Reduce heat to low and let the soup simmer for 20 minutes, or until the lentils are soft.
- Stir in the lemon juice and, if desired, the lemon zest for an extra citrus kick.
- For a smoother texture, use an immersion blender or transfer to a blender to puree the soup to your liking. You can blend all of it or just half to keep some texture.
- Garnish and serve. Ladle the soup into bowls and top with fresh cilantro, dill, and lemon wedges on the side.
Nutrition
Calories: 236kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1154mgPotassium: 558mgFiber: 15gSugar: 5gVitamin A: 3964IUVitamin C: 6mgCalcium: 49mgIron: 4mg
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