Description
This Quick Lemon Lentil Soup is a delightful and healthy dish made with canned lentils, fresh vegetables, and fragrant spices. Perfect for a quick meal any day of the week!
Ingredients
2 tablespoons extra virgin olive oil
1 yellow onion
finely chopped
2 carrots
sliced into discs
2 ribs celery
diced (or substitute with leek)
4 cloves garlic
grated
1 teaspoon ground cumin
½ teaspoon ground turmeric (optional but recommended)
1 teaspoon dried oregano (or substitute with 2 bay leaves)
2 cans lentils (15 oz each – 400 g each
brown or green
drained and rinsed)
4 cups vegetable broth (low sodium if possible)
½ lemon (or more to taste – zest and juice)
¾ teaspoon salt (or more to taste)
¼ teaspoon black pepper
4 cups spinach
½ cup feta
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables soften, about 5-7 minutes.
- Stir in the grated garlic, cumin, turmeric, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
- Add the drained lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 20 minutes.
- Before serving, stir in the lemon zest and juice, salt, black pepper, and spinach. Allow the spinach to wilt for a couple of minutes.
- Serve hot, topped with crumbled feta cheese.
Notes
You can adjust the lemon juice to your preference for acidity. Feel free to add more vegetables or herbs according to your taste.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 15 mg
Keywords: Quick Lemon Lentil Soup with Canned Lentils, lentil soup, quick soup recipe, healthy soup