Description
A bright and healthy Lemon Lentil Soup made with turmeric, red lentils, and fresh lemon. This vegan soup is packed with plant protein and perfect for meal prep.
Ingredients
1–2 tablespoons olive oil or avocado oil
3 large carrots peeled and sliced
2 stalks celery chopped
1 medium yellow onion diced
4 cloves garlic minced
6 cups vegetable stock
1 1/2 cups red lentils
2 bay leafs
1/2 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
Juice from 1 lemon (about 5 tbsps)
1 teaspoon lemon zest
Optional: spinach or kale
To top: parsley or cilantro
Instructions
1. Heat oil in a large stock pot over medium heat. Add onion, celery, and carrots. Cook 3-4 minutes until soft.
2. Add minced garlic and cook one minute until fragrant.
3. Pour vegetable stock over vegetables. Add red lentils, bay leaves, turmeric, and cumin. Bring to a boil.
4. Reduce heat to medium-low. Cover and simmer 12-15 minutes until lentils soften.
5. Stir in lemon juice, lemon zest, salt, and pepper.
6. Blend 2 cups of soup until smooth and return to pot, or use immersion blender for desired texture.
7. Add spinach if using and cook 2-3 minutes to wilt.
8. Serve topped with parsley or cilantro.
Notes
Store in refrigerator up to 4 days.
Freeze up to 3 months.
Add extra stock when reheating if too thick.