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–+ servings
Lemon Lentil Soup

Revitalize Your Dinner with Zesty Lemon Lentil Soup

Enjoy a warm, nutritious bowl of Lemon Lentil Soup that's vegan and gluten-free.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Lebanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Can substitute with coconut oil.
  • 1 medium Onion Diced; shallots or leeks can be substituted.
  • 3 cloves Garlic Minced; adjust to taste.
  • 1 teaspoon Cumin Can substitute with coriander.
  • 1 teaspoon Turmeric Freshly grated for best flavor.
  • 1 teaspoon Paprika Smoked paprika enhances the flavor.
Soup
  • 1 cup Red Lentils Can substitute with brown or green lentils.
  • ½ cup Rice Quinoa can be used or skip for low-carb.
  • 6 cups Vegetable Broth Ensure it's gluten-free if necessary.
  • to taste Salt and Pepper Essential seasoning.
Finish
  • 1 Fresh Lemon Juice Zest can be added for extra flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a Dutch oven, heat olive oil over medium-high heat until shimmering.
  2. Add diced onion and minced garlic, sauté for about 5 minutes until translucent.
  3. Stir in cumin, turmeric, and paprika; cook for another minute.
  4. Incorporate red lentils and rice, along with salt and pepper; cook for 3-5 minutes.
  5. Add vegetable broth and bring to a rolling boil; then simmer for 30-35 minutes.
  6. Stir occasionally, adding more broth if it becomes too thick.
  7. Once cooked, stir in fresh lemon juice and adjust seasoning as needed.
  8. Blend partially for creaminess if desired, then serve warm.
  9. Enjoy with pita or crusty bread on the side.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 500mgPotassium: 600mgFiber: 15gSugar: 4gVitamin A: 10IUVitamin C: 50mgCalcium: 6mgIron: 15mg

Notes

This soup can be stored in the fridge for up to 5 days or frozen for 3 months. Reheat with a splash of broth or water if needed.

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