Lemon Lentil Soup
This lentil soup recipe is a simple combination of lentils, onion and garlic, brightened with fresh lemon zest and juice. A perfect early spring dinner when the nights are still chilly.
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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
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 also love this soup with the addition of potatoes and/or chicken for more protein and a hearty texture. I've added 1-2 diced russet potatoes, as well as 1-2 cups of diced or shredded cooked chicken breast.
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