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Hearty Lentil Soup with Vegetables and Lemon Recipe

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4.3 from 69 reviews

This warming Lentil Soup is a hearty and flavorful dish featuring a blend of spices, fresh vegetables, and tender lentils simmered to perfection. Enhanced with bright lemon juice and nutritious baby spinach, it offers a comforting and nutritious meal perfect for any season. Optional garnishes like Parmesan cheese and parsley add an extra layer of taste and freshness.

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced

Spices & Seasonings

  • 2 teaspoons cumin
  • 2 teaspoons yellow curry powder
  • 1 teaspoon dried thyme
  • 1 ½ teaspoons sea salt, plus more to taste
  • ½ teaspoon freshly cracked black pepper

Main Ingredients

  • 1 (14-ounce) can crushed tomatoes
  • 6 cups vegetable or chicken stock
  • 1 cup brown or green lentils, picked over and rinsed
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 5 ounces baby spinach

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Fresh flat-leaf parsley, minced
  • Red pepper flakes
  • Crusty bread

Instructions

  1. Heat the olive oil and sauté vegetables: In a large pot over medium heat, warm the extra-virgin olive oil. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
  2. Add garlic and spices: Stir in the minced garlic, cumin, yellow curry powder, dried thyme, sea salt, and black pepper. Cook for an additional 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
  3. Add crushed tomatoes and stock: Pour in the crushed tomatoes and vegetable or chicken stock. Stir to combine all ingredients well.
  4. Add lentils and simmer: Add the rinsed lentils to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for about 30-35 minutes, or until the lentils are tender.
  5. Finish with lemon juice and spinach: Remove the pot from heat and stir in the fresh lemon juice and baby spinach. Allow the spinach to wilt in the residual heat for 2-3 minutes. Adjust salt and pepper to taste.
  6. Serve and garnish: Ladle the soup into bowls and top with freshly grated Parmesan cheese, minced flat-leaf parsley, and a sprinkle of red pepper flakes if desired. Serve alongside crusty bread for a complete meal.

Notes

  • For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
  • You can substitute the lentils with red lentils, but cooking time may vary as they soften faster.
  • Adding a splash of vinegar or additional lemon juice can brighten flavors if the soup tastes flat.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Adjust curry powder and cumin to taste for a milder or spicier version.

Find it online: https://familydinnercooking.com/hearty-lentil-soup-with-vegetables-and-lemon-recipe/