Lemon-Ginger Lentil Soup
A vibrant and refreshing lemon-ginger lentil soup, perfect for a light meal or appetizer. Packed with protein-rich lentils and a burst of citrus flavor, this soup is a nourishing choice for any season.
Prep time: 15 minutesCook time: 35 minutesServes: 4
Ingredients
1 cup dried green lentils
6 cups vegetable broth
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp salt
1 large carrot, sliced
2 stalks celery, chopped
1 zucchini, diced
Juice of 2 lemons
2 tbsp fresh parsley, chopped
1 tsp lemon zest
Instructions
1. Rinse lentils under cold water and drain.
2. In a large pot, heat olive oil over medium heat.
3. Add diced onion, garlic, and grated ginger. Sauté until aromatic, about 3 minutes.
4. Stir in turmeric, cumin, black pepper, and salt. Cook for 1 minute.
5. Add lentils, vegetable broth, sliced carrot, and chopped celery. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes.
7. Stir in diced zucchini and continue to cook for an additional 10 minutes, or until lentils are tender.
8. Remove from heat and stir in lemon juice, lemon zest, and fresh parsley.
9. Adjust seasoning with additional salt or pepper if needed. Serve hot.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a saucepan over medium heat until warmed through, adding additional broth or water if the soup thickens.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
