Lemon-Ginger Lentil Soup

Name: Lemon-Ginger Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
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

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 4

★★★★★

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Welcome to a cozy bowl of Lemon-Ginger Lentil Soup, a delightful fusion of zesty lemon and warm ginger, mingling beautifully with hearty lentils. Perfect for a chilly evening or whenever you need a comforting, nutritious meal.

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Ingredients for Lemon-Ginger Lentil Soup

Lentils are the backbone of this soup, providing a hearty, protein-rich base. Vegetable broth adds depth and richness, while olive oil helps sauté the aromatics. Onion, garlic, and ginger bring a flavor-packed trio that forms the aromatic foundation. Turmeric and cumin add warmth and earthiness, balanced by a touch of black pepper and salt. Carrot, celery, and zucchini add a variety of textures and a subtle sweetness. Finally, lemon juice, lemon zest, and fresh parsley brighten the dish with a refreshing finish.

Tips & Tricks

If your soup is too thick, add a bit more vegetable broth to reach your desired consistency.
For a thicker texture, you can partially blend the soup using an immersion blender.
Make sure to zest your lemons before juicing them; it’s much easier that way!

Serving Suggestions

This soup is lovely served with a slice of crusty bread for dipping. A simple side salad with a light vinaigrette is a refreshing complement. If you’re feeling indulgent, a sprinkle of feta cheese on top can add a delicious tang.

Frequently Asked Questions

Can I use red lentils instead of green?: Yes, but red lentils cook faster and may become mushy, altering the texture.
Is there a substitute for fresh ginger?: Ground ginger can be used, but fresh ginger will provide a more vibrant flavor.
Can I freeze this soup?: Absolutely! It freezes well for up to three months. Just make sure to cool it completely before freezing.

Lemon-Ginger Lentil Soup Recipe Walkthrough

Start by rinsing your lentils under cold water to remove any debris. Drain them well. In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion, garlic, and grated ginger. Sauté these aromatics for about 3 minutes until they’re fragrant and the onion starts to soften.

Add the turmeric, cumin, black pepper, and salt to the pot, stirring well to coat the onion mixture. Let them cook for just a minute to release their flavors. Now, pour in the vegetable broth and add the rinsed lentils, sliced carrot, and chopped celery. Bring everything to a boil.

Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 25 minutes. This is a good time to check your phone or enjoy a cup of tea. After 25 minutes, toss in the diced zucchini and continue cooking for another 10 minutes, or until the lentils are tender.

Remove the pot from heat and stir in the lemon juice, lemon zest, and fresh parsley. Give it a taste and adjust the seasoning with more salt or pepper, if needed. Serve it hot and enjoy the vibrant flavors.

Why You'll Love This Recipe

Bright, refreshing flavors from lemon and ginger.
Hearty and satisfying, yet light enough for any season.
Simple ingredients with a big flavor payoff.
Plant-based and packed with nutrients.

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

Step-by-step 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.