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 top: parsley or cilantro
Instructions
- Prepare the Base Vegetables: Heat the oil in a large stock pot over medium heat. Add the diced onion, chopped celery, and sliced carrots. Cook, stirring frequently, until the vegetables are soft and the onions become translucent, about 3 to 4 minutes. Add the minced garlic and continue cooking for another minute until fragrant.
- Simmer the Soup: Pour the vegetable stock over the softened vegetables in the pot. Add the red lentils, bay leaves, turmeric, and cumin. Stir well to combine. Increase the heat to medium-high to bring the soup to a boil, then reduce the heat to medium-low. Cover the pot and let the soup simmer for 12 to 15 minutes, or until the lentils are fully cooked and soft.
- Add Flavors: Remove the lid and stir in the lemon juice, lemon zest, kosher salt, and black pepper. Mix thoroughly to incorporate the fresh citrus and seasonings into the soup.
- Blend the Soup: Transfer about 2 cups of the soup to a blender and process on high speed until smooth. Pour the blended portion back into the pot and stir to combine evenly. Alternatively, use an immersion blender directly in the pot to blend the soup to your preferred consistency, whether fully smooth or partially blended.
- Finish with Greens: Add the optional spinach or kale to the pot. Cook for an additional 2 to 3 minutes to allow the greens to wilt and integrate into the soup. Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with freshly cracked black pepper and chopped parsley or cilantro for a fresh finish.
Notes
- You can substitute avocado oil for olive oil if preferred for a different flavor profile and higher smoke point.
- The soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for longer storage.
- Adding greens like spinach or kale boosts the nutritional value and adds vibrant color to the soup.
- For a creamier texture, blend more of the soup or add a splash of coconut milk after blending.
- Adjust the lemon juice and zest to taste depending on how tangy you prefer the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
