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
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.
Notes
Feel free to adjust the seasonings and lemon juice to suit your taste. This soup can be stored in the refrigerator for up to 4 days.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1½ cups
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 15 mg
Keywords: Quick Lemon Lentil Soup, Lentil Soup, Canned Lentils, Vegetarian Soup, Easy Soup, Healthy Recipe