Ingredients
Main Ingredients
- 1-2 tablespoons olive oil or avocado oil
- 3 large carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 1 medium yellow onion (diced)
- 4 cloves garlic (minced)
- 6 cups vegetable stock
- 1 1/2 cups red lentils
- 2 bay leaves
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- Juice from 1 lemon (about 5 tablespoons)
- 1 teaspoon lemon zest
- Optional: spinach or kale
To Garnish
- Fresh parsley or cilantro
Instructions
- Sauté Vegetables: Heat the olive or avocado oil in a large stockpot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook while stirring frequently until the vegetables soften and the onions become translucent, approximately 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add Lentils and Spices: Pour in the vegetable stock over the softened vegetables. Add the red lentils, bay leaves, turmeric, and cumin, stirring well to combine. Increase heat to medium-high and bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 12-15 minutes until the lentils become soft.
- Incorporate Lemon and Seasonings: Remove the lid and stir in the freshly squeezed lemon juice, lemon zest, kosher salt, and black pepper. Mix thoroughly to incorporate all flavors.
- Blend Soup: Transfer approximately 2 cups of the soup into a blender and blend on high speed until smooth. Pour the blended mixture back into the pot and stir to combine. Alternatively, use an immersion blender to partially blend the soup to your preferred consistency.
- Add Greens and Final Seasoning: If using spinach or kale, add it now and cook for 2-3 minutes to allow the greens to wilt. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly cracked black pepper and chopped parsley or cilantro.
Notes
- Red lentils cook quickly and break down easily, which helps create the creamy texture of this soup.
- Adjust the thickness of the soup by blending more or less of it, depending on your preference.
- Using vegetable stock makes this soup vegan, but ensure your stock choice aligns with dietary needs.
- Add kale or spinach for an extra nutrient boost and fresh color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
