This lemon lentil soup recipe is a simple combination of lentils, onion and garlic, seasoned with cumin and thyme, its flavor brightened with fresh lemon zest and juice. A perfect early spring dinner when the nights are still chilly.
To serve on the side with your soup, I’d recommend these homemade bread recipes for peasant bread, no knead seeded bread, and simple brown bread.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Packed with Protein. With protein rich ingredients like lentils and chicken stock, this soup is a wonderful high protein meal. It’s also great with the addition of potatoes and diced chicken breast.
Great Leftover. I love to make a big batch of this soup and then warm up the leftovers throughout the week for lunch.
Perfect with a Side of Bread. I have so many wonderful high altitude tested recipes for homemade bread – get the recipes here.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Dried Lentils. You can use any color of lentils that your grocery store carries. I used red lentils, but their red color completely disappeared after cooking.
- Olive Oil and Butter.
- Onion and Garlic.
- Spices. You’ll need salt, pepper, cumin and dried thyme. I also sprinkled a little aleppo pepper on top for serving.
- Low Sodium Chicken Stock.
- Lemon. The fresh lemon zest and juice adds a lovely brightness to complement all the flavors in the soup. It definitely adds the feeling of spring to what is typically a fall or winter dish.
Frequently Asked Questions
Once the soup has cooled, you can store leftovers in the refrigerator for up to 5-7 days, or in the freezer for up to 3-6 months.
I always recommend soaking lentils first, partly to shorten the cooking time. By soaking the lentils, and then discarding the soaking water, you’ll also break down some of the starches that cause digestive discomfort.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Lemon Lentil Soup
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Stock Pot
Ingredients
- 1 lb dried lentils, any color
- 2 tbsp olive oil
- 1 medium sized sweet yellow onion, finely chopped
- 1 ½ tbsp minced garlic
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground black pepper
- 1 tsp cumin
- ¼ tsp dried thyme
- 4 cups low sodium chicken stock or broth
- 1 small lemon, zested and juiced
- 2 tbsp unsalted butter
- 2-4 cups water
Instructions
- In a large bowl or pot, cover the lentils with plenty of water, then let them soak at room temperature for at least 4 hours. You can also leave them to soak overnight. Drain the water, then rinse the lentils with clean water.
- In a large stock pot, heat the olive oil over medium heat. Add the diced onion, and cook for about 5 minutes, until the onion begins to soften.
- Add the garlic, salt, pepper, cumin, and thyme, and cook for about 1 minute, until fragrant.
- Add the chicken broth, the rinsed lentils, the lemon zest and juice, and the butter. Add 2 cups of water.
- Cover the pot, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-45 minutes, until the lentils have softened and are beginning to break down, and most of the liquid is absorbed. Add more water as desired, if the soup is too thick, or you just like a more brothy consistency.
Notes
https://curlygirlkitchen.com/
Leave a Reply