Name: Quick Lemon Lentil Soup with Canned Lentils: A Flavorful Boost
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion finely chopped; 2 carrots sliced into discs; 2 ribs celery diced (or substitute with leek); 4 cloves garlic grated; 1 teaspoon ground cumin; ½ teaspoon ground turmeric (optional but recommended); 1 teaspoon dried oregano (or substitute with 2 bay leaves); 2 cans lentils (15 oz each – 400 g each brown or green drained and rinsed); 4 cups vegetable broth (low sodium if possible); ½ lemon (or more to taste – zest and juice); ¾ teaspoon salt (or more to taste); ¼ teaspoon black pepper; 4 cups spinach; ½ cup feta

If you’re looking for a meal that’s both simple and satisfying, look no further than this delightful Quick Lemon Lentil Soup with Canned Lentils. This vibrant soup packs a punch of flavor, making it a perfect option for lunch or dinner. Plus, with its easy preparation using readily available canned lentils, you can whip it up in no time, even on your busiest days.

Furthermore, the zesty lemon adds a refreshing twist that brightens the dish, while the lentils provide a hearty base. Embracing the essence of healthy eating, this quick lemon soup not only nourishes the body but also delights the palate. Dive into a bowl of goodness that combines convenience and taste effortlessly!

Why Choose Canned Lentils?:

Canned lentils are a fantastic choice for making your Quick Lemon Lentil Soup with Canned Lentils. First and foremost, they save time. Unlike dry lentils, which require soaking and longer cooking times, canned lentils are ready to go right out of the can. This makes whipping up a nourishing, savory soup a breeze, especially on busy days. Additionally, they are rich in protein, fiber, and essential vitamins, making your soup not only delicious but also highly nutritious.

Moreover, canned lentils come in easy-to-use packaging, minimizing prep work. All you need to do is rinse and drain them, and they’re perfect for a quick weeknight meal. For a cozy lunch option, consider pairing your soup with a comforting broccoli cheddar soup for a delightful combo. Embrace the convenience of canned lentils for effortless cooking and enjoy a flavorful bowl of lemony goodness!

Ingredients for Quick Lemon Lentil Soup with Canned Lentils:

Crafting a vibrant Quick Lemon Lentil Soup with Canned Lentils requires a few fresh ingredients and pantry staples. Here’s what you’ll need:

2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
2 carrots, sliced into discs
2 ribs celery, diced (or substitute with leek)
4 cloves garlic, grated
1 teaspoon ground cumin
½ teaspoon ground turmeric (optional but recommended)
1 teaspoon dried oregano (or substitute with 2 bay leaves)
2 cans lentils (15 oz each – 400 g each, brown or green, drained and rinsed)
4 cups vegetable broth (low sodium if possible)
½ lemon (or more to taste – zest and juice)
¾ teaspoon salt (or more to taste)
¼ teaspoon black pepper
4 cups spinach
½ cup feta

This nutrient-rich soup bursts with flavor, thanks to ingredients like cumin and turmeric. Additionally, if you enjoy comfort food, you might want to check out Creamy Tuscan Chickpea Soup for another cozy dish!

Combine the soup’s delightful ingredients, and savor the satisfying warmth and tanginess of lemon. The canned lentils make this a steam-quick dish, perfect for weekday dinners.

How to Prepare Quick Lemon Lentil Soup with Canned Lentils:

To make a delightful Quick Lemon Lentil Soup with Canned Lentils, start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the finely chopped yellow onion and sauté until translucent. Next, toss in the sliced carrots and diced celery; cook for about 5 minutes until they soften. Stir in the grated garlic along with ground cumin, and turmeric if desired. This will give your soup a warm, earthy flavor.

Then, integrate both cans of drained and rinsed lentils and pour in the 4 cups of low-sodium vegetable broth. Allow it to simmer gently for 10 minutes. Squeeze in the juice and zest of ½ a lemon, seasoning with salt and black pepper to taste. Finally, add fresh spinach and stir until wilted. For a delicious contrast, serve the soup topped with crumbled feta. If you’re a soup lover, be sure to check out this creamy tomato basil soup for another cozy option. For detailed variations on this recipe, visit Prime Tasty. Enjoy this bright and hearty dish in no time!

Flavor Enhancements for Quick Lemon Lentil Soup with Canned Lentils:

To elevate your Quick Lemon Lentil Soup with Canned Lentils, consider adding a few flavorful ingredients that will enhance its profile. Start with fresh herbs like parsley or cilantro, which add brightness and a fresh note. You can also mix in a splash of good-quality olive oil just before serving, enriching the soup with a smooth, rich flavor. For a little kick, sprinkle some red pepper flakes; this will complement the lemon’s tanginess beautifully.

If you’re looking for a heartier twist, try incorporating diced carrots or celery. These vegetables not only add texture but also provide a touch of sweetness. Pair your soup with a delicious side like Creamy Tomato Basil Soup to create a comforting meal. Lastly, a squeeze of lemon immediately before serving can perk up the flavors, making it a refreshing option any day of the week.

Storage Tips for Quick Lemon Lentil Soup with Canned Lentils:

When it comes to storing your Quick Lemon Lentil Soup with Canned Lentils, proper techniques can enhance its freshness and flavor. First, allow the soup to cool completely before transferring it to an airtight container. This will prevent condensation that could lead to sogginess. Store the soup in the refrigerator where it can stay fresh for up to five days.

If you want to keep it for a longer period, freezing is a great option. Portion the soup into freezer-safe bags or containers, leaving some space for expansion. It can last for up to three months in the freezer. When you’re ready to enjoy the soup again, simply thaw it in the refrigerator overnight and reheat gently on the stove. For additional comforting options, check out this cozy recipe for Crock Pot Chicken Noodle Soup that’s perfect for meal prep. Enjoy your soup without worries about storability!

Nutritional Benefits of Lentils:

Lentils are a powerhouse of nutrition, packed with protein, fiber, and essential minerals. They support heart health by lowering cholesterol levels and maintaining blood sugar balance. Rich in iron and folate, they are excellent for overall vitality. For an equally nourishing dish, check out this Creamy Tuscan Chickpea Soup. Indulging in Quick Lemon Lentil Soup with Canned Lentils can boost your health effortlessly, offering a quick meal that satisfies.

Frequently Asked Questions (FAQs):

What makes Quick Lemon Lentil Soup with Canned Lentils a fast option?

The use of canned lentils significantly reduces cooking time, allowing you to whip up this flavorful soup in just 20 minutes. Convenience is key, making it a great meal for busy weeknights.

Can I customize the ingredients in this lentil soup?

Absolutely! You can add vegetables like carrots or spinach for extra nutrients and flavor. For a heartier option, try incorporating cooked chicken or ham.

What are some ideal pairings for this soup?

This lemon lentil soup pairs wonderfully with crusty bread or a refreshing arugula salad with grapes and sunflower seeds, creating a wholesome meal.

Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep! This soup stores well in the fridge for up to three days and can be frozen for longer storage.

Can I use dried lentils instead of canned?

While canned lentils add speed, if you prefer dried, soak and cook them beforehand. Be mindful that this will extend your total cooking time.

How can I make my Quick Lemon Lentil Soup with Canned Lentils even more flavorful?

Enhance the flavors by adding spices like cumin or curry powder. A sprinkle of fresh herbs like parsley or cilantro right before serving adds a burst of freshness, elevating your dish.

Quick Lemon Lentil Soup with Canned Lentils: A Flavorful Boost

Total Time: 50
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Quick Lemon Lentil Soup with Canned Lentils is a hearty and nutritious meal, perfect for busy weeknights. Packed with flavors and easy to make, it’s a delicious way to incorporate plant-based protein into your diet.

Ingredients

Scale

2 tablespoons extra virgin olive oil

1 yellow onion finely chopped

2 carrots sliced into discs

2 ribs celery diced (or substitute with leek)

4 cloves garlic grated

1 teaspoon ground cumin

½ teaspoon ground turmeric (optional but recommended)

1 teaspoon dried oregano (or substitute with 2 bay leaves)

2 cans lentils (15 oz each – 400 g each brown or green drained and rinsed)

4 cups vegetable broth (low sodium if possible)

½ lemon (or more to taste – zest and juice)

¾ teaspoon salt (or more to taste)

¼ teaspoon black pepper

4 cups spinach

½ cup feta

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the grated garlic, cumin, turmeric, and oregano. Cook for another 1-2 minutes, until fragrant.
Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Stir in the lemon zest, juice, salt, black pepper, and spinach. Cook until the spinach is wilted, about 2-3 minutes.
Serve hot, garnished with feta cheese on top.