Lemony Lentil Soup

5 from 6 votes

Nicole Modic

Prep Time 10

Cook Time 30

Total Time 40

SERVES Servings

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This cozy, hearty soup is perfect for anytime of year. My Lemony Lentil Soup is full of vibrant veggies, hearty lentils, and a rich, lemony broth that is sure to make your heart, and your belly, happy. Plus, it's gluten-free, full of plant-based protein, and is perfect for the entire family!

Ingredients

For the Soup

¼ Cup Olive Oil
2 Medium Yellow Onions finely chopped
2 Stalks Celery chopped
4 Cloves Garlic mashed
3 Carrots chopped into coins
1 Teaspoon Cumin
3 Tablespoons Tomato Paste
2 Cups Green OR Brown lentils
8 Cups Vegetable Broth
2 Bay Leaves
1 Tablespoon Sea Salt
1 Teaspoon Ground Black Pepper
¼ Cup Lemon Juice this is about two whole lemons
½ Teaspoon Crushed Red Pepper Flakes
¾ Cup Grated Parmesan Cheese

For Garnishing (optional)

Chopped Parsley
Olive Oil Drizzle
Parmesan Cheese

Instructions

Heat a large soup pot or dutch oven on the stove over medium heat and add in your olive oil.
While the oil is heating up, prepare your vegetables. Chop your onion, carrots, celery, and mash your garlic.
Once the oil is hot, add your veggies into the pot along with the cumin. Stir until they start to soften, about 7-8 minutes.
Next, add in the tomato paste, making sure that it coats the veggies well. Cook for about 1 more minute.
Then, add in the lentils, broth, bay leaves, and salt and pepper. Stir again to coat everything well.
Bring your mixture to a gentle boil, then cover and reduce the heat to low. Cook for about 30 minutes.
Remove the pot from the heat. Then, take off the cover and remove the bay leaves.
Next, stir in the lemon juice, crushed red pepper flakes, and parmesan cheese.
Taste, and adjust with more salt and pepper as needed.
Serve your soup in a bowl with olive oil, lots of chopped parsley, and an extra sprinkle of parmesan cheese. Enjoy!

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