Simple Lemon Lentil Soup
Equipment
- large stock pot
- cutting board + knife
- measuring cup + spoons
Ingredients
- 2 tablespoons extra virgin olive oil or avocado oil
- 1 cup carrots, peeled and sliced (2-3 carrots)
- 1 small/medium yellow or red onion, diced (roughly 1 cup)
- large pinch salt + pepper
- 5 cloves garlic, minced
- 6 cups low sodium vegetable broth
- 1 large white or orange sweet potato, chopped
- 1 ½ cups lentils (for a more stew like texture, use 2 cups)
- 2 bay leaves
- ¼ teaspoon salt
- ¼-½ teaspoon turmeric
- ½ teaspoon black pepper
- 5 heaping cups kale, de-stemmed & chopped into bite-sized pieces
- ⅓ cup chopped cilantro (leaves + stems)
- 1 small lemon, juiced
Topping options (highly suggest them all):
- spoonful of tahini
- chopped cilantro or parsley
- sprinkle of lemon zest or an extra spritz of lemon juice
- freshly ground salt and/or pepper
Instructions
- Prepare ingredients: slice carrots, dice onion and mince the garlic. Then chop the sweet potato into cubes and set aside. Rinse and strain lentils, set aside.
- Sauté: add carrot and onion to a stock pot over medium heat with oil, a generous pinch of salt + a few large dashes of pepper. Cook for 5-7 minutes then add garlic and cook for another minute or until fragrant.
- Add broth, lentils, potatoes, bay leaves, salt, pepper, and turmeric. Increase heat to bring to a boil, cover and decrease heat to a simmer (low). Allow to simmer for 20-25 minutes or until the lentils are fully cooked and the potatoes are tender.
- Prepare kale + cilantro: while the soup simmers, chop the kale and cilantro and slice a lemon in half so it's easy to freshly press into the soup (if using bottled lemon juice start with 3 tablespoons, & adjust to taste).
- Remove from heat and stir in chopped kale, cilantro, and lemon. *The kale should begin to wilt as you mix the ingredients in, but if it doesn't, place the cover back on the stock pot for a few minutes and that should help.
- Ladle into a bowl and top with additional salt and pepper to taste, a spoonful of tahini, additional fresh chopped herbs, and/or lemon juice or zest. Pair with your favorite crunchy bread or fresh biscuits and butter. Enjoy!
Notes
recipe inspired by Lulu Green