Lemon Lentil Soup
A quick, light, and nutritious vegan soup featuring red lentils, fresh lemon, and aromatic spices. High in fiber and plant-based protein, this soup is satisfying, easy to make on the stove or in an Instant Pot, and perfect for weekday lunches, cozy dinners, or meal prep.
Equipment
- 1 Medium pot (stovetop method)
- 1 Instant Pot (optional for pressure cooking)
- Measuring spoons and cups
- Knife and cutting board
Ingredients
- 1 tbsp Olive oil
- 3 cloves Garlic minced or pressed
- 1 cup Red lentils rinsed
- 1/4 tsp Salt adjust to taste
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Paprika
- 1/4 tsp Turmeric
- 5 cups Vegetable broth
- 1 Lemon zest and juice
Instructions
- Prepare Aromatics: Peel and mince or press the garlic cloves. Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat. Once the oil is warm, add the garlic. Sauté gently for 2–3 minutes, stirring constantly to prevent burning. The goal is for the garlic to release its aroma and turn lightly golden without browning, forming a flavorful base for the soup.
- Toast the Lentils: Add 1 cup of red lentils to the pot with the garlic. Stir for 1–2 minutes to lightly toast the lentils in the garlic-infused oil. Toasting enhances the lentils’ nutty flavor and helps them maintain their shape as they cook. Keep the heat at medium to avoid sticking or burning.
- Season with Spices: Sprinkle in 1/4 teaspoon each of salt, black pepper, garlic powder, paprika, and turmeric. Stir thoroughly to coat the lentils and garlic evenly. These spices provide warmth, depth, and a gentle color to the soup. Pause for a moment to enjoy the fragrant aroma—the flavor foundation is now established.
- Add Broth and Simmer: Pour 5 cups of vegetable broth into the pot. Stir to combine all ingredients, then increase heat until the liquid gently boils. Once boiling, reduce heat to medium-low, cover the pot with a lid, and allow the soup to simmer for about 15 minutes. Stir occasionally, allowing the lentils to soften and absorb the broth. For a creamier texture, simmer a few extra minutes until the soup reaches a near-puree consistency.
- Infuse Lemon Flavor: Zest one lemon using a microplane or fine grater. After the lentils are tender, squeeze the juice from the lemon into the soup and stir in the zest. The citrus adds brightness and balances the richness of the lentils, giving the soup a fresh, lively flavor.
- Taste and Adjust Seasoning: Sample the soup and adjust salt or pepper as needed. Depending on your broth’s saltiness, you may want to add more. If you prefer a more pronounced citrus note, add additional lemon juice. This step ensures each bowl is perfectly seasoned.
- Serve and Garnish: Ladle the soup into bowls and drizzle a small amount of olive oil on top. Sprinkle with paprika for color and extra flavor. Optionally, serve with crusty bread, a side salad, or fresh herbs for a complete, satisfying meal.
- Instant Pot Method Alternative: Place all ingredients except the lemon juice and zest into the Instant Pot. Lock the lid and set the vent to sealing. Select Manual or Pressure Cook mode and set the timer for 4 minutes. Allow the pot to naturally reach pressure, which may take 15–20 minutes depending on the broth temperature. When the cooking time is complete, perform a quick release for approximately 5 minutes. Stir in the lemon juice and zest, adjust seasoning, and serve as described above.
Notes
- Adjust lemon juice to taste depending on your preference for tanginess.
- Salt levels may vary depending on the sodium content of your vegetable broth—taste before adding extra.
- Red lentils cook quickly and break down easily; simmering a little longer creates a creamier texture.
- For a spicier kick, add a pinch of cayenne or chili powder.
- Optional garnishes include fresh herbs like parsley or cilantro for added freshness.
