Lentil Soup with Lemon
Cozy Up With a Bowl of Vibrant Lentil Soup with Lemon
Looking for a hearty, healthy, and flavorful meal? Our Lentil Soup with Lemon is the perfect solution! This Mediterranean-inspired soup is packed with nutrients, incredibly easy to make, and bursting with bright, zesty flavors. It’s a fantastic option for a weeknight dinner, a comforting lunch, or a warming starter.
This isn’t your average lentil soup. The combination of warm spices like turmeric, cumin, and mustard seeds creates a complex flavor profile that’s beautifully balanced by the fresh tang of lemon and a generous handful of cilantro. It’s naturally vegetarian and can easily be made vegan.
What makes this Lentil Soup special?
- Flavorful Spice Blend: The turmeric, cumin, and mustard seeds aren’t just for show – they add depth and warmth to the soup.
- Bright Lemon Zest: A generous squeeze of lemon juice brightens the flavors and adds a refreshing zing.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Nutrient-Packed: Lentils are a great source of protein, fiber, and iron.
- Versatile: Serve it as a main course with rice, or as a starter to a larger meal.
Tips for the Best Lentil Soup:
- Lentil Choice: We recommend brown or green lentils for this recipe. Red lentils will break down more and create a thicker, creamier soup.
- Spice Level: Adjust the amount of cumin and mustard seeds to your liking.
- Consistency: If you prefer a smoother soup, blend it for longer. If you like a bit of texture, leave it slightly chunky.
- Fresh Herbs: Don’t skip the cilantro! It adds a lovely freshness to the soup.
Serving Suggestions:
Serve this Lentil Soup with Lemon hot, garnished with a sprinkle of fresh cilantro and a drizzle of olive oil. It’s delicious on its own, or served with a side of warm crusty bread or fluffy rice. A dollop of plain yogurt or a swirl of coconut milk (for a vegan option) also adds a lovely touch.
Frequently Asked Questions
Q: Can I use red lentils?
A: While you can, red lentils tend to break down more and create a thicker, creamier soup. Brown or green lentils are preferred for a more textured soup.
Q: Can this soup be made vegan?
A: Absolutely! Simply omit any dairy products and ensure your broth is vegetable-based.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
Q: What if I don’t have mustard seeds?
A: You can substitute with a pinch of mustard powder, but the flavor won’t be quite as complex.
Lentil Soup with Lemon
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 tablespoon turmeric
- 2 teaspoons ground cumin
- 1 1/2 teaspoons mustard seeds
- 2 cups lentils brown ones are fine
- 7 cups water
- 2 teaspoons salt
- 1 large bunch of spinach chopped
- 7-10 tablespoons lemon juice to taste
- 1/4 cup cilantro chopped
- 1 cup cooked rice for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add turmeric, cumin, and mustard seeds to the pot and cook for 1 minute more, stirring constantly.
- Add lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Add salt and remove from heat.
- Puree the soup with a hand blender or in a regular blender until smooth.
- Return the soup to the pot and add spinach. Cook over medium heat until spinach is heated and wilted.
- Add lemon juice to taste. Add cilantro and heat briefly to warm and wilt it.
- Serve hot over rice.
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