Quick Lentil Soup with Lemon
Bright, lemony vegan lentil soup that’s light, filling, and easy enough to make while ignoring your responsibilities.
Ingredients
- 1 tbsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 cup dried lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp ground cumin
- ½ tsp turmeric
- Salt to taste
- ½ tsp black pepper
- Juice of 1 large lemon
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley or 1 tsp dried
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté chopped onion for 3–4 minutes until soft and sassy.
- Add garlic, cumin, turmeric, salt, and pepper. Stir for 1 minute.
- Toss in rinsed lentils, broth, and water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes.
- Stir occasionally so it doesn’t stick like your ex's texts.
- When lentils are tender, remove from heat.
- Add lemon juice and zest. Stir like your life depends on it.
- Garnish with parsley and serve hot—with a side of smug satisfaction.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 4g
- Saturated Fat: 0.4g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 13g
💊 Vitamins & Minerals (Per Serving)
- Iron: 26%
- Folate: 37%
- Vitamin C: 22%
- Potassium: 18%
- Magnesium: 15%
💡 Additional Notes/Tips
- Use red lentils for a faster cook and a creamier vibe.
- Add a pinch of chili flakes if you like your soup as spicy as your personality.
- Store in the fridge for up to 4 days.
- Serve with toasted bread or pita chips for a crunch factor.
- Want it thicker? Blend a cup of the soup and stir it back in like the pro you are.