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Lemon Lentil Soup

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Best soup ever.

Lemon-Lentil-Soup-Tall

If you’re looking for a bland, mushy lentil soup recipe then you have come to the WRONG place. This lentil soup is different from so many others. First off, the texture. Unlike so many other lentil based soups, it’s not mushy. It’s not quite creamy or chunky either. It’s just the best of all worlds. Even the texture of the lentils themselves is easy to customize to your own preferences. Cook for less time if you like lentils a bit al dente, or more time if you prefer softer lentils.

Lemon-Lenil-Soup-Sq

What’s really out of this world about this soup though is the flavor. The lentils simmer with onion and garlic, then cook in chicken stock to make a delicious broth. A splash of lemon juice and a sprinkling of cilantro take the flavor of the broth up to a whole other level. The flavor combination is perfect – nothing is too strong or too weak.

Lemon-Lentil-Soup-ABove

And have I mentioned how easy this soup is to prepare? Similar to my simple Avgolemono Soup, you dump some ingredients in a pot and let it simmer away for a while. Come back in about half an hour and you have soup. And not just any soup, but a seriously delicious and healthy soup!

P.S. Here’s the original recipe source. My version has extra lemon flavor and added cilantro!

Lemon-Lentil-Soup-Long

Lemon Lentil Soup

Ingredients
  • 1 Tbs olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes ( or more/less depending on tastes)
  • 1 tsp cumin
  • 1 1/2 cups brown lentils
  • 6 c chicken stock (may use vegetable broth for a vegetarian option. I’ve tried both and prefer chicken stock.)
  • 1/4 c lemon juice
  • 1/4 c chopped cilantro
Directions
  1. Heat the olive oil in a large sauce pan over medium heat. When the oil is warm add the onion, garlic, and red pepper flakes to the pan. Cook for about 5 minutes, stirring frequently, until the onions are soft.
  2. Stir in the cumin and lentils, followed by the chicken stock. Reduce the heat to low, cover, and let simmer for about 30 minutes. Reduce the cook time for firmer lentils, or lengthen cooking time for softer lentils.
  3. Stir in the lemon juice and cilantro.
  4. Serve hot (or let cool if you prefer)!
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About Kristin

I have always loved to cook, and have been eating and cooking gluten free since 2007. I aim to make delicious, frugal and healthy meals that will be appealing to GF and non-GF eaters alike!

3 responses »

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