Lentil & Lemon Soup

Jun 13, 2022 | Entree, Lunch, Soup, Soups/Stews | 0 comments

Lentil & Lemon Soup

Lemon and lentils are a classic combination in the plant world! This soup is loaded with vegetables and aromatic spices. So comforting anytime and only takes 45 minutes to make!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: 45 minute soup, dairy free, gluten free, lemon and parsley soup, lentils, soy free
Servings: 4 servings
Author: Denise Balistrieri

Equipment

  • 1- Large Stockpot
  • 1- Small Mixing Bowl
  • 1 Small Sautee Pan

Ingredients

Soup

  • 1 Large Yellow Onion, diced
  • 3 Med Carrots, small dice
  • 3 Ribs Celery, small dice
  • 1 Med Red Bell Pepper, small dice
  • 2 Med Garlic Cloves, minced
  • 1 -14 oz can Tomatoes, petite diced (salt free if possible)
  • 4 Cups Water
  • 2 Cups Vegetable Broth
  • 1 ½ Cups Red Lentils
  • 2 Tbsp Lemon Juice, fresh preferred
  • 1 Tbsp White Miso
  • 1 tsp Coriander, ground
  • 2 tsp Cumin, ground
  • 1 tsp Garlic, granulated
  • 1 tsp Onion, granulated
  • ½ tsp Smoked Paprika
  • 1 Bay Leaf
  • ¼ tsp Turmeric
  • ¼ tsp Black Pepper
  • 4 Cups Baby Spinach (optional)
  • tsp Cayenne Pepper (optional)

Toppings

  • Cilantro, chopped
  • Lemons, sliced

Instructions

Spices

  • To a small mixing bowl, add the coriander, cumin, paprika, granulated garlic, granulated onion, minced onion, turmeric and black pepper. (And cayenne pepper, if using). Whisk until well combined.
  • Heat a sautee pan over medium heat. Add carrots, onions, celery and red pepper. Sautee for about 4-5 minutes or until the vegetables are softened.
  • Reduce the heat and add the garlic. Sautee for 1-2 minutes more.
  • Add the spice mix to the sautee pan and heat for an additional few minutes.
  • Transfer the vegetable mixture to the stockpot.
  • Add the remaining ingredients except for the spinach, (bay leaf, diced tomatoes, water, vegetable broth, red lentils, white miso and lemon juice.)
  • Bring to a boil, then reduce the soup and simmer for about 20-30 minutes.
  • Adjust the seasonings to taste.
  • Just before serving, add the spinach and enjoy!

Notes

Serve over brown rice for a hearty meal or with a nice big salad on the side!
This soup can easily be frozen! Make a double batch! Freezes well for up to 6 months in an airtight container.

Classic combination of lemon and lentils in a very comforting soup. Easy to make and freezes well, so make a double batch and freeze half for a quick future meal!