It was grey and rainy in Toronto today, so when dinner rolled around, I decided to try this Lentil Lemon Soup recipe. It contains very few ingredients and it’s quick and easy to prepare, making it a perfect weekday meal.
- According to Wikipedia, Canada is the world’s #1 producer of lentils. I definitely did not know that before today!
- Don’t be scared of lentils. I must admit that I don’t use them as much as I should. But I’m making a concerted effort to change that. Why? Well, because they’re cheap, easy to use, and full of protein. So, as I discover and create new recipes, you’ll be seeing a lot more lentils around here.
Notes about the recipe
- I modified the original recipe by swapping the chicken stock with vegetable stock to make it vegan. Otherwise, I kept it as-is.
- Please don’t be put-off by the somewhat bland color of this soup. Once garnished with fresh parsley or cilantro (fresh coriander) and additional hot pepper flakes, it’s a simple but beautiful soup. Oh, and it tastes great!
January 20, 2014 – I made this again tonight, and tossed 2 cups of chopped kale in at the end. Besides boosting the nutrition of this already super-healthy soup, it added some nice color and texture. I’ve added it as an option in the recipe, below.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- pinch hot red pepper flakes
- 1 tsp cumin
- 1.5 cups dry red lentils
- 6 cups vegetable broth
- salt and pepper to taste
- 2 tbsp lemon juice
- 2 cups kale or spinach, chopped (optional)
- 2 tbsp fresh parsley (or cilantro / coriander), finely chopped
- In a large saucepan or dutch oven, heat oil over medium-low heat. Add onion, garlic and hot pepper flakes and cook for 5 minutes.
- Add cumin, lentils, broth, salt & pepper, and bring to a boil.
- Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
- Stir in lemon juice and kale/spinach (if using). Serve sprinkled with parsley/cilantro.