This delicious Lemony Lentil Soup is healthy and flavorful. It’s great for lunch or dinner!
It is so good to get back to our regular routine and eating habits after the holidays. And even though Christmas is over, there are still treats lingering around the house. Like all the Christmas candy my kids got in their stockings (why did I buy all of that candy?). This Lemony Lentil Soup, though, has helped me get back on track with healthy eating.
Now, I know what you may be thinking.
You seriously want me to eat a lentil soup?
Yes, yes I do.
My kids loved it! And if that is not a true test of what tastes good, I’m not sure what is. This soup is very meaty without it having any meat whatsoever in it. In fact, this soup can be made vegan if you use vegetable broth instead of chicken broth. And yes, this soup is very lemony. It works very well in this soup. My kids even had fun squeezing more lemon juice on top of their soup while they were eating it!
This Lemony Lentil Soup is hearty, healthy and filling. And oh so warming on a cold, cold day.
- 2 cups dried lentils
- 1 tablespoon grapeseed oil (or olive)
- 1 onion diced
- 1 teaspoon salt
- 6 cloves garlic, minced
- 3 carrots, diced
- ¼ teaspoon black pepper
- 1 tablespoon dried oregano
- ½ tablespoon dried rosemary
- 2 bay leaves
- 8 cups chicken broth (or vegetable)
- juice and zest of 1 lemon
- feta cheese, optional
- Rinse lentils in a fine mesh strainer and set aside.
- In a large pot or dutch oven, heat oil over medium heat. Add the onions and cook for about 5 minutes, until translucent, stirring often.
- Add the salt, garlic, carrots, pepper, oregano and rosemary. Stir for a few minutes until the carrots are fork tender.
- Add the bay leaves, broth and lentils. Bring to a boil. Reduce heat and simmer for 30 minutes or until the lentils are soft.
- Remove the bay leaves.
- Working in batches, pour approximately half of the soup in a blender and puree until desired consistency is reached. The soup that is blended will be extremely thick.
- Pour blended soup back into the pot and heat stir to combine. Add the lemon juice and zest and stir.
- Serve as is or add feta cheese as a topping.
Recipe Source: Adapted from What Megan’s Making