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Wholesome Red Lentil Soup Recipe Easy Cumin Lemon Zest Soup

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A quick and easy red lentil soup infused with toasted cumin and fresh lemon zest, offering a comforting yet fresh flavor perfect for cozy nights.

Ingredients

Scale
  • 1 cup (about 190g) red lentils, rinsed thoroughly
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 4 cups (1 liter) vegetable broth, low sodium if possible
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • Zest of 1 medium lemon
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • Small handful fresh cilantro or parsley, chopped (optional)

Instructions

  1. Rinse the lentils under cold running water until the water runs clear to remove dust and excess starch (about 3 minutes).
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add cumin seeds and stir until they start to pop and smell nutty, about 1 minute. Be careful not to burn them.
  3. Add chopped onion and diced carrot to the pot. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  4. Stir in ground cumin and turmeric powder. Cook for 30 seconds to toast the spices slightly.
  5. Add rinsed lentils and vegetable broth. Stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally.
  6. Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  7. Use an immersion blender to puree about half of the soup in the pot, or transfer half to a blender and puree until smooth, then return to the pot. This creates a creamy texture while keeping some lentils whole.
  8. Stir in lemon zest right before serving to add brightness and freshness.
  9. Ladle soup into bowls and garnish with chopped cilantro or parsley if desired. Serve warm with crusty bread or a green salad.

Notes

Toast cumin seeds carefully over medium heat to avoid burning. Rinse lentils well to prevent gritty texture. Blending half the soup creates a creamy contrast. Adjust salt gradually as lentils absorb salt differently depending on broth. Use fresh lemon zest for best flavor. If soup is too thick, add more broth or water; if too thin, simmer longer uncovered.

Nutrition

Keywords: red lentil soup, cumin soup, lemon zest soup, easy lentil soup, healthy soup, vegan soup, gluten-free soup, quick soup recipe

Find it online: https://dahliadishes.com/wholesome-red-lentil-soup-recipe-easy-cumin-lemon-zest-soup/