Description
A comforting vegan soup that balances bright lemon with hearty red lentils and cozy spices, perfect for a nourishing meal.
Ingredients
Scale
- 1–2 tablespoons olive oil or avocado oil
- 3 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable stock
- 1 1/2 cups red lentils
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- Juice from 1 lemon (approximately 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale (a couple handfuls)
- To top: parsley or cilantro
Instructions
- Prep the vegetables: Peel and slice the carrots, chop the celery, dice the onion, and mince the garlic.
- Heat the oil: Place a large pot over medium heat and add 1–2 tablespoons of olive oil or avocado oil.
- Sauté the aromatics and vegetables: Add the onion, carrots, and celery. Cook until the vegetables are softened and the onion is translucent.
- Add garlic and spices: Stir in garlic, cumin, and turmeric. Cook until fragrant.
- Add legumes and stock: Pour in the red lentils, vegetable stock, and bay leaves. Bring to a boil.
- Simmer gently: Reduce heat and simmer until lentils are tender, about 20–25 minutes.
- Brighten with lemon: Stir in lemon juice and zest, and season with salt and pepper.
- Add optional greens: Stir in spinach or kale if desired.
- Finish and serve: Remove bay leaves and blend if desired. Garnish with parsley or cilantro before serving.
Notes
Use red lentils for a creamy texture and adjust lemon to taste before serving. Add coconut milk for extra richness if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, lentil, vegan, lemon, healthy, comfort food