Lemon Red Lentil Soup

A hearty, tangy red lentil soup packed with carrots, celery, and warming spices. Brightened with fresh lemon, it’s simple, nourishing, and hits the spot every time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a big pot. Throw in the carrots, celery, and onion. Cook for a few minutes until they start softening.

Step 2

Add the garlic, stir for a minute so it doesn’t burn.

Step 3

Dump in the stock, lentils, bay leaves, turmeric, and cumin. Stir it all together.

Step 4

Let it simmer for 20–25 minutes until the lentils are soft and the soup’s thick. Stir occasionally.

Step 5

Pull out the bay leaves. Squeeze in the lemon juice and toss in the zest if you want a little extra punch.

Step 6

Serve hot. No frills. Just soup that hits.

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