Description
A simple and delicious lentil soup with a bright lemon finish, perfect for quick dinners and leftovers.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 lemon, juiced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in garlic and thyme; cook for another minute until fragrant.
- Pour in lentils and vegetable broth; bring to a boil.
- Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot, ladling into bowls and enjoying with crusty bread.
Notes
Lemon juice is added at the end to preserve its brightness. This soup pairs well with crusty bread and a green salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
- Sugar: 3g
- Sodium: 700mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg