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Introduction
Lentil soup has been a staple in Mediterranean and Middle Eastern cuisines for thousands of years, valued for its nourishing properties and adaptability. This modern twist on the classic dish incorporates the invigorating essence of lemon and a bouquet of fresh herbs, elevating it from a simple peasant fare to a sophisticated, health-conscious meal. The addition of lemon not only adds a zesty kick but also helps to enhance the absorption of iron from the lentils, making this soup as nutritious as it is delicious. Whether enjoyed as a light lunch or a comforting dinner, this Lemon-Herb Lentil Soup offers a perfect balance of tradition and contemporary flavors, proving that healthy eating can be both satisfying and exciting.
Ingredients
• 2 cups (400g) dried green or brown lentils, rinsed and picked over
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 2 bay leaves
• 1 (14.5 oz) can diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra-virgin olive oil, for drizzling (optional)
Step 1:
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
Step 2:
Add minced garlic, cumin, coriander, smoked paprika, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
Step 3:
Stir in the rinsed lentils, diced tomatoes, bay leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer, partially covered, for about 25-30 minutes or until lentils are tender.
Step 4:
Remove bay leaves. Stir in lemon juice, chopped parsley, and mint. Season with salt and pepper to taste.
Step 5:
Let the soup rest for 5 minutes before serving. Drizzle each bowl with extra olive oil if desired.
Q: Can I use red lentils instead of green or brown?
A: Yes, but red lentils will break down more and create a creamier texture. They also cook faster, so adjust the cooking time accordingly.
Q: Is this soup freezer-friendly?
A: Yes, this soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: How can I make this soup more filling?
A: Add diced potatoes or sweet potatoes along with the other vegetables, or serve the soup over cooked rice or quinoa.
• For a quicker cooking time, you can use pre-cooked lentils. Reduce the broth to 4 cups and simmer for only 15-20 minutes.
• Red lentils can be substituted, but they will break down more and create a creamier texture.
• For a richer flavor, use homemade vegetable broth instead of store-bought.
• This soup is naturally vegan and gluten-free. Ensure all packaged ingredients are certified gluten-free if needed.
• To make this soup more hearty, add diced potatoes or sweet potatoes along with the other vegetables.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.
Ladle the soup into bowls and garnish with additional fresh herbs if desired. Serve hot with crusty bread on the side.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.
To save time, chop vegetables while the oil is heating. Prepare the herbs and juice the lemon while the soup is simmering.
- Don't overcook the lentils - they should be tender but still hold their shape.
- Adjust the consistency of the soup by adding more broth if it's too thick, or simmering longer if it's too thin.
- Taste and adjust seasoning at the end, as lentils absorb a lot of salt during cooking.
For a creamier texture, blend half the soup and return it to the pot. For a heartier meal, add diced potatoes or sweet potatoes with the other vegetables.
Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. Serve with warm pita bread or a fresh green salad.
This soup is great year-round but especially comforting in fall and winter.
This recipe is free from common allergens such as dairy, eggs, nuts, and gluten. However, always check individual packaged ingredients for allergen warnings.
