Easy Lemon Lentil Soup
A nutritious and flavorful dish packed with protein-rich lentils, fresh vegetables, and a zing of lemon, perfect for cozy nights or light lunches.
Ingredients
Main Ingredients
- 1 cup lentils Rinse before cooking
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth Can substitute with chicken broth
- 1 large lemon, juiced Adjust to taste
- 1 teaspoon thyme
- to taste Salt and pepper
- 2 tablespoons Olive oil For sautéing
Instructions
Cooking
- In a pot, heat olive oil over medium heat.
- Add onion, carrots, and celery; sauté until soft.
- Stir in garlic and thyme; cook for an additional minute.
- Add lentils and vegetable broth; bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Stir in lemon juice, and season with salt and pepper.
- Serve hot.
Notes
This soup can be customized with other vegetables like spinach or kale. For a creamier texture, stir in a splash of coconut milk or cream just before serving. Refrigerate leftovers for up to 3-4 days or freeze for up to 3 months.