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Lemony Lentil Soup

A brothy green lentil soup with carrots, celery and warm ground spices, finished with lemon zest, lemon juice, spinach and fresh herbs. It eats like a light but filling dinner with crusty bread, and it reheats and freezes well for the week.

soup · vegan

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 carrot, peeled and sliced
  • 2 stalk celery, sliced
  • 4 clove garlic, peeled and minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon chili flakes
  • 1 bay leaf
  • 2 cup green lentils, picked and rinsed
  • 8 cup vegetable broth
  • 2 cup spinach, heaping; or chopped kale
  • 1–2 lemon, for 2 teaspoons zest and 3 teaspoons juice, plus more for serving
  • ¼ cup fresh herbs, chopped, like parsley or dill, plus more for serving
  • salt and pepper, to taste
  • crusty bread, for serving (optional)

Method

  1. Heat oil in a large soup pot or dutch oven, over medium heat. Add the onions, carrots, and celery and cook, stirring occasionally until they are softened, 5 to 7 minutes. Season with salt and pepper.
  2. Stir in the garlic, lemon zest, cumin, coriander, chili flakes, turmeric, and cook for 30 seconds.
  3. Stir in the lentils, and broth and the bay leaf. Increase the heat to bring to a boil. Once boiling, reduce heat to a simmer and cook, partially covered, until the lentils are tender, 35 to 40 minutes.
  4. Remove pot lid and stir in the spinach , allow to simmer another 3-5 minutes.
  5. Take the soup off of the heat, and then stir in the lemon juice and fresh herbs. Taste for more seasoning or lemon juice adjust to taste.
  6. Serve with crusty bread and enjoy.

Notes

How to Store and Reheat: To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When you are ready to reheat it, place the soup back in the pot and warm it on the stove top. You can also microwave it for a couple of minutes until heated through. Can you freeze this soup? Yes, you can freeze this soup. Place it in an airtight container or freezer ziplock bag, and allow to freeze. If the bag freezes flat, it is easy to stack vertically and saves room in the freezer. The soup will last for about 3 months. Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or chili flakes so check that as well. Add the spinach near the end. The spinach can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green.