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Fresh Spring Lentil Soup

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A light, wholesome lentil soup featuring fresh spring vegetables, herbs, and a creamy texture achieved by blending half the soup. Perfect for a quick, nourishing meal any day.

Ingredients

Scale
  • 1 cup (200g) green or brown lentils, rinsed and picked over
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cups (about 60g) fresh spinach, roughly chopped
  • 6 cups (1.4 liters) vegetable broth, low sodium preferred
  • 2 tablespoons fresh dill, chopped
  • Zest and juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: Greek yogurt for serving
  • Optional: crusty bread for serving

Instructions

  1. Prepare your ingredients: rinse lentils under cold water, picking out any debris. Chop onions, carrots, celery, garlic, and spinach. Set aside lemon zest and juice.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add chopped onion, carrot, and celery. Cook, stirring often, until onions are translucent and vegetables start to soften, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Stir in 1 teaspoon ground cumin and the bay leaf. Add rinsed lentils and toss to coat with spices and aromatics.
  4. Pour in 6 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes, or until lentils are tender but not mushy. Stir occasionally and add water if soup gets too thick.
  5. Remove bay leaf. Using an immersion blender, blend about half the soup in the pot until creamy but still chunky. If using a regular blender, carefully blend half the soup in batches and return to pot.
  6. Stir in chopped fresh spinach, lemon zest, and lemon juice. Season with salt and pepper to taste. Cook for another 3-5 minutes until spinach wilts.
  7. Serve warm, optionally garnished with a dollop of Greek yogurt and fresh dill. Pair with crusty bread if desired.

Notes

Do not rush the simmering step to avoid mushy lentils. Blending half the soup creates a creamy texture without cream. Adjust salt and lemon juice at the end to brighten flavors. Add more broth or water if soup thickens too much. For a spicy kick, add red pepper flakes or cayenne pepper. Soup thickens when refrigerated; add broth when reheating.

Nutrition

Keywords: lentil soup, spring soup, healthy soup, vegetarian, vegan, gluten-free, easy soup, plant-based, comfort food

Find it online: https://lucydishes.com/fresh-spring-lentil-soup-recipe-5-easy-steps-for-a-wholesome-meal/