Delicious Lentil Soup with Cumin and Lemon Recipe

There’s something about the aroma of a simmering pot of lentil soup that draws you in like a moth to a flame. With hints of cumin dancing through the air and the bright zing of lemon ready to awaken your taste buds, this lentil soup with cumin and lemon is like a warm hug on a chilly day. Picture yourself curled up on the couch, spoon in hand, diving into a bowl as comforting as your favorite childhood blanket.

I remember the first time I made this dish; my house smelled so good that even my cat decided to stick around instead of plotting her next great escape. It was one of those moments when you realize that food can transport you back in time. Whether it’s a casual weeknight dinner or a cozy gathering with friends, this soup has an uncanny ability to bring people together while making your kitchen smell like heaven.

I once had a friend who claimed she didn’t like lentils until she tried this recipe—now she asks for it every single week!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green or Brown Lentils: These varieties hold their shape well during cooking, adding texture to your soup.
• Onion: A staple that provides sweetness; finely chop it for even cooking.
• Carrots: Diced carrots add natural sweetness and color; choose firm ones for best results.
• Celery: Fresh celery enhances the flavor base; look for bright green stalks.
• Garlic: Minced garlic adds aromatic depth; fresh is always better than pre-minced.
• Cumin Seeds: Toast them briefly before adding for an extra punch of flavor; they are the star here!
• Lemon Juice: Freshly squeezed juice adds brightness; use more if you love tang!
• Vegetable Broth: A rich broth gives your soup body; homemade or store-bought works fine.
• Olive Oil: Use extra virgin olive oil for drizzling or sautéing; it enhances overall flavor.
• Salt and Pepper: Essential seasonings; adjust according to taste preferences.
• Bay Leaf (optional): Adds earthy notes during simmering; remember to remove it before serving!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté Your Aromatics: Start by heating olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until soft and fragrant—about five minutes should do the trick.

Add Garlic and Spices: Stir in minced garlic and cumin seeds. Cook until the garlic becomes fragrant but not browned—this should take about one minute.

Add Lentils and Broth: Pour in rinsed lentils along with vegetable broth. Bring everything to a boil before reducing heat to low.

Simmer Away: Cover your pot partially and let the mixture simmer gently for about 30 minutes or until the lentils are tender but not mushy.

Season Your Soup: Once cooked, stir in fresh lemon juice along with salt and pepper to taste. Adjust seasoning based on how bold you want those flavors!

Serve It Up: Ladle generous portions into bowls. You can garnish with fresh parsley or an extra drizzle of olive oil if you’re feeling fancy!

Now you’ve created a delightful bowl of lentil soup with cumin and lemon that’s sure to impress everyone at your table! Enjoy each spoonful as if it’s a mini celebration—you’ve earned it!

Perfecting the Cooking Process

Start by sautéing onions and garlic to release their fragrant flavors before adding lentils and stock. Simmer until tender for optimal taste and texture.

Add Your Touch

Feel free to swap in different vegetables or spices, like carrots or smoked paprika, to personalize your lentil soup experience.

Storing & Reheating

Store leftovers in airtight containers in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if needed to retain creaminess.

Cooking this lentil soup was a revelation for me; my family couldn’t believe I made such a hearty dish from simple ingredients!

FAQ

Can I use other types of lentils in this recipe?

Yes, green or red lentils work well but may change cooking time slightly.

How can I make this soup vegan-friendly?

Simply use vegetable broth instead of chicken broth for a delicious vegan option.

Is it okay to freeze lentil soup?

Absolutely! It freezes well and makes for quick meals later on.

Print

Lentil Soup with Cumin and Lemon

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• Author: Rachel Simmons
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Lentil Soup with Cumin and Lemon is a hearty, flavorful dish that combines earthy lentils with zesty lemon and aromatic cumin. Perfect for cozy evenings, this soup will become your go-to comfort food.

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Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon cumin seeds
• 2 tablespoons lemon juice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery until soft (about 5 minutes).
2. Add minced garlic and cumin seeds; cook until fragrant (about 1 minute).
3. Stir in rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low.
4. Cover partially and simmer for about 30 minutes until lentils are tender.
5. Season with lemon juice, salt, and pepper before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 3g
• Sodium: 400mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg

Keywords: - Feel free to customize by adding different vegetables or spices like smoked paprika. - For a richer flavor, use homemade vegetable broth. - Leftovers can be stored in airtight containers in the fridge for up to five days.