Good evening and Hello Lemony Lentil Soup!
Lemony Lentil Soup is so comforting during these colder months. I could eat it every week!
This recipe is my tweaked version of one that my good friend found some five years ago and it has been a staple in both of our households since! Many recipes coming up on this blog were born in my kitchen by throwing whatever I have into a bowl or doing “by eye” measuring, but I definitely find a lot of inspiration online or through friends sending recipes they’ve tried and loved! I tend to find many recipes I like but almost always end up crafting them into my own, completely different and more health forward versions of the original inspiration!
The Lemony Lentil Soup is pretty straight forward, so i’m going to save you a ton of scrolling with photos and unnecessary explanations or blog writing here. Anyone else get annoyed with the pre-recipe novels on majority of cooking websites?! Lol!
I am so excited for you all to try this deliciously simple meal. I trust you will love it just as much as we do in the Taylor household.
Lemony Lentil Soup Ingredients:
6 Cups Vegetable Broth or Water
4 Large Gold Potatoes, Chopped
1 Large Yellow Onion, Chopped
1 Cup Red Lentils
10 Garlic Cloves, Peeled & Left Whole
1 TBSP Grapeseed or Avocado Oil
1 TBSP Cumin
1 TSP Turmeric
1 TSP Himalayan Salt
2-3 Lemons, Juiced
1 Cup Fresh Cilantro (optional, highly recommend)
Directions:
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- While waiting to boil; juice your 2 lemons (start with 2 and add the third if you need, we love lemon in this house we always use 3), wash & chop cilantro if using. Set these aside.
- Once boiling; lower the heat and simmer 20-30 minutes or until the lentils and veggies are tender.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking. Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices). Set spice mixture aside to cool.
- Stir spice mixture into the lentil mixture, add lemon juice & stir to combine.
- Purée the soup with an immersion blender, (I like to smooth it out, my friend prefers to leave it a little chunky, final texture is your preference here)!
- Add Cilantro (if using) and Season with Salt / Pepper if needed.
Enjoy & make sure to tag me in your food on instagram! Nothing I love more than to see your feedback or tags in your final product!
