Vegan Lemon Lentil Soup
A comforting and nutritious soup made with green or brown lentils, brightened with lemon and aromatic spices, perfect for weeknight dinners.
Ingredients
For the Soup
- 1 cup lentils (green or brown) Both hold their shape well.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth Use low-sodium if preferred.
- 1 medium lemon, juiced Fresh juice for best flavor.
- 2 teaspoons olive oil Can substitute with another oil.
- 1 teaspoon turmeric Adds color and warmth.
- 1 teaspoon cumin Mild and earthy.
- to taste salt and pepper Adjust seasoning to taste.
For Serving
- to taste fresh parsley For garnish.
Instructions
Preparation
- In a large pot, heat 2 teaspoons olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until softened and translucent—about 5 minutes.
- Stir in the minced garlic, turmeric, and cumin. Cook for about 1 minute until fragrant.
Cooking the Soup
- Add lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
- Cover partially and cook for 25–30 minutes, or until lentils are tender.
- Stir in the juice of 1 lemon and season with salt and pepper to taste. Simmer another minute to meld flavors.
Serving
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot with your choice of sides.
Notes
Flavor improves if made a day ahead, and can thicken in the fridge—thin with broth or water if needed. Freeze for up to 3 months.