Lemon Lentil Soup

Borrowed from the Metro News I’ve made this soup time and time again. It delicious and it freezes well, so if you can’t stomach it all put it away for a rainy day. 

Lemony Lentil Soup

Photo credit: Google.

  • 1 tbsp olive oil
  • 3 cloves garlic, chopped coarsely
  • 1 medium onion, chopped
  • 1 1/3 cup red lentils, rinsed and drained
  • 4 cups organic low salt chicken or vegetable broth
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • Juice of 1 lemon
  • 4 wafer-thin slices of lemon


In large heavy pot over medium heat, cook garlic and onions in oil until brown, 3 to
5 minutes. Add lentils and cook, stirring, 2 minutes. Stir in broth. Simmer, covered, until lentils are almost soft, 15 to 20 minutes.

In dry skillet set over high heat, toast coriander and cumin until aromatic, 1 to 2 minutes, then add to soup. Add lemon juice, lemon slices, and salt and pepper to taste, and simmer soup for 5 minutes before serving

**The key with this recipe is toasting the spices, it really makes a difference and it’s worth the extra time.
**Also if you’re not into onions I promise you won’t even notice them or their flavor once you’re through. 

Give it a go,

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1 Comment

  • Reply Anonymous May 31, 2011 at 2:45 am


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