Quick Lentil Soup with Parsley and Olive Oil
An easy vegan soup featuring lentils, fresh parsley, and a swirl of olive oil. It’s quick, flavorful, and full of plant-based protein.
Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 cup green or brown lentils rinsed
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- Juice of ½ lemon
- ¼ cup chopped fresh parsley plus extra for garnish
- Extra drizzle of olive oil for topping
Instructions
- Heat olive oil in your soup pot over medium heat.
- Sauté onion until translucent—roughly 5 minutes (or until you get bored).
- Stir in garlic and cumin. Cook for 1 minute, just enough to feel fancy.
- Add lentils, vegetable broth, and water. Stir and bring to a boil.
- Reduce heat to low and cover. Simmer for 20–25 minutes until lentils soften.
- Add lemon juice, salt, pepper, and chopped parsley. Stir with intention.
- Taste, adjust, and serve hot. Top with fresh parsley and that extra olive oil swirl you totally deserve.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 260
- Total Fat: 5g
- Saturated Fat: 0.7g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 14g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Folate: 35%
- Vitamin C: 10%
- Vitamin K: 25%
- Magnesium: 18%
💡 Additional Notes/Tips
- Use red lentils for a softer texture and shorter cook time.
- Add chili flakes if you need some emotional spice.
- Leftovers thicken beautifully—like your skincare goals.
- Freeze portions in jars. Future you will kiss you.
- Crusty bread makes this a whole lifestyle. You earned it. 🥖💁♀️