Vegan Lemon Lentil Soup
A comforting and nutritious plant-based soup that combines earthy lentils and zesty lemon for a delightful flavor.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown) Rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups vegetable broth
- 1 medium lemon, juiced
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onions and sauté until they become translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced carrots and celery. Cook for about 5 minutes, stirring occasionally.
- Rinse the lentils under cold water and drain.
- Add lentils to the pot along with the vegetable broth and bring to a gentle boil.
- Stir in the lemon juice and turmeric, then season with salt and pepper to taste.
- Reduce the heat to a simmer, cover, and let it cook for about 25-30 minutes, or until the lentils are tender.
- Once cooked, adjust the seasoning as needed and serve hot, garnished with fresh parsley.
Notes
To customize, consider adding spinach, kale or bell peppers. For a creamier texture, blend part of the soup and mix it back in. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to three months.