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Bowl of Golden Lemon Lentil Soup garnished with herbs and lemon slices

Golden Lemon Lentil Soup

A delicious, hearty soup packed with protein from lentils, fresh vegetables, and a zesty twist from lemon juice, perfect for cozy dinners or quick lunches.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 cup lentils (any variety) Rinse before use to remove dirt.
  • 4 cups vegetable or chicken broth Use vegetable broth for a vegan option.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 medium lemon, juiced Adjust according to taste.
  • 1/4 cup fresh parsley, chopped For garnish and flavor.
  • to taste Salt and pepper
  • 1 tablespoon Olive oil For sautéing vegetables.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
  3. Stir in the garlic and turmeric, cooking for another minute until fragrant.
  4. Add the lentils and broth, and bring the mixture to a boil.
  5. Reduce heat to low, cover, and simmer for 25-30 minutes or until lentils are tender.
  6. Stir in the lemon juice and fresh parsley, and season with salt and pepper to taste.
  7. Serve hot and enjoy!

Notes

Serve warm with a slice of crusty bread or a fresh salad. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating. For a creamier texture, blend a portion of the soup with an immersion blender.