Lemon Lentil Soup
A creamy, citrus-infused Lentil Soup packed with plant-based protein and fiber. Made with fresh vegetables, spices, and a touch of cashew cream, this vegan and gluten-free soup is wholesome, satisfying, and easy to prepare — perfect for busy weeknights or meal prep.
Equipment
- 1 large pot (6–8 quart)
- 1 cutting board
- 1 chef’s knife
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 high-powered blender
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 3 large carrots peeled and diced or sliced into rounds
- 3 ribs celery chopped
- 2 cups red lentils rinsed
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon turmeric powder
- ½ cup raw cashews
- ½ cup fresh lemon juice
- 3 cups baby spinach or chopped kale optional
- ¼ cup fresh parsley finely chopped (optional garnish)
- Salt and black pepper to taste
- Tiny pinch cayenne pepper optional for heat
Instructions
- Prepare the Vegetables: Gather all fresh vegetables before starting. Peel the carrots carefully and dice them into uniform small pieces or slice them into thin rounds for even cooking. Dice the onion finely so it will integrate smoothly into the soup base. Mince the garlic cloves to maximize flavor release. Chop the celery into small, consistent pieces. Preparing all ingredients in advance streamlines the cooking process and ensures even cooking.
- Heat the Olive Oil: Place a large, heavy-bottomed pot (6–8 quarts) over medium heat. Pour in the olive oil and allow it to warm for 1–2 minutes. This step releases the oil’s aroma and prepares it to soften the vegetables effectively. Monitor the oil carefully to prevent overheating or burning, as this will affect the flavor.
- Sauté the Aromatics and Vegetables: Add the diced onion to the warm oil and stir gently until it becomes translucent and fragrant, about 2–3 minutes. Introduce the minced garlic and stir continuously for about 30 seconds to avoid burning while releasing aroma. Add the diced carrots and chopped celery, stirring well so they are coated in oil and aromatics. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and develop depth of flavor.
- Add Lentils and Spices: Measure the red lentils and rinse them thoroughly under cold water until the water runs clear — this removes excess starch and ensures a cleaner soup texture. Add the lentils to the pot, then stir in the ground cumin, ground coriander, and turmeric powder so they evenly coat the vegetables and lentils. This step develops the soup’s flavor foundation before adding liquids.
- Pour in the Vegetable Broth: Carefully pour 8 cups of vegetable broth into the pot. Stir to combine all ingredients evenly, ensuring spices and vegetables are well distributed. Increase the heat until the mixture comes to a gentle boil. This will allow the lentils to start absorbing liquid and softening.
- Simmer Until Lentils are Tender: Once boiling, reduce heat to low so the soup simmers gently. Partially cover the pot with a lid, leaving a gap for steam to escape. Allow the soup to cook for about 30 minutes, stirring occasionally to prevent sticking. Lentils should become soft and tender, and the mixture should start to thicken naturally.
- Blend Cashews and Lemon Juice: While the soup simmers, place the raw cashews into a high-powered blender. Add 1/2 cup of fresh lemon juice along with about 2 cups of hot soup (carefully removed from the pot). Blend on high speed until creamy, smooth, and slightly fluffy. This mixture adds a luxurious creaminess while preserving the soup’s light texture.
- Incorporate the Creamy Mixture: Pour the blended cashew-lemon mixture back into the soup pot. Stir well to combine for a consistent, creamy texture. Taste and adjust the consistency — if it feels too thick, add 1/2 to 1 cup of water or vegetable broth, stirring gently.
- Add Greens (Optional): If desired, add baby spinach or chopped kale to the soup now. Stir gently and cook for 2–3 minutes until the greens soften and blend with the soup. This adds vibrant color, texture, and nutritional value.
- Season and Adjust Flavor: Taste the soup carefully and season with salt and freshly ground black pepper to your preference. For additional heat, sprinkle in a tiny pinch of cayenne pepper and stir to incorporate. This final step ensures the soup’s flavors are balanced and bright.
- Serve and Garnish: Ladle the soup into warm bowls. Garnish with fresh parsley or cilantro for a burst of color and herbal freshness. Serve with crusty bread, pita, or a side of rice for a satisfying meal.
- Store Leftovers Properly: Allow any leftover soup to cool completely before storing. Transfer into airtight containers and refrigerate for up to 4–5 days. For long-term storage, freeze portions for up to 3 months. Reheat gently over low heat, adding a little extra broth or water to restore the original texture.
Notes
- Always rinse lentils thoroughly before cooking to remove excess starch and ensure a clean flavor and smooth texture.
- For a creamier texture without cashews, substitute with full-fat coconut milk or oat milk.
- Adjust lemon juice to taste — start with half and add more for brightness.
- For a spicier kick, increase cayenne pepper or add a pinch of smoked paprika.
- This soup thickens as it sits, so add extra broth or water when reheating.
