Creamy Lemon Lentil Soup

A comforting and vibrant red lentil soup, flavored with fresh lemon and spinach, served piping hot with crusty bread.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $2.40/serving

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Fiber
• Pescatarian
• Egg-Free
• Low-Fat

Tags

• quick
• healthy
• comfort food
• savory
• tangy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 0.5 cup red lentils (rinsed)
• 3 cup vegetable broth
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1 tablespoon lemon juice (freshly squeezed)
• 2 cup fresh spinach
• 2 slice crusty bread

Instructions

1. Heat 1 tablespoon olive oil in a medium pot or Dutch oven over medium heat. Add the chopped yellow onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and cook for 1 minute more until fragrant.
3. Stir in the rinsed red lentils, vegetable broth, ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are very tender and have broken down.
4. Remove the pot from the heat. Stir in the fresh lemon juice and fresh spinach until the spinach wilts, about 1-2 minutes.
5. Taste and adjust seasoning if needed. Serve the creamy lemon lentil soup hot with a slice of crusty bread.

Notes

This soup thickens as it cools. If reheating, you might need to add a splash of water or broth to reach desired consistency.

Nutrition (per serving)

• Calories: 374
• Protein: 15 g
• Carbohydrates: 57 g
• Fat: 8.8 g
• Fiber: 8 g
• Sodium: 1660 mg
• Saturated Fat: 1 g
• Sugar: 6.5 g