Healing Lemon-Herb Red Lentil & Vegetable Soup
Vegan • Vegetarian • Gluten-Free • Dairy-FreeLow Calorie • High ProteinOne-Pot • Stovetop • Meal Prep FriendlyLunch • DinnerComfort Food
Easy
35mins
280 kcal
4 servings
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A comforting, low-calorie vegan soup packed with plant-based protein from red lentils, anti-inflammatory turmeric, and fresh greens.
When the weather turns or you are simply craving a bowl of comfort that aligns perfectly with your healthy eating goals, this Healing Lemon-Herb Red Lentil & Vegetable Soup is exactly what you need. Making a nourishing, diet-friendly meal at home shouldn't mean sacrificing flavor, and this Healing Lemon-Herb Red Lentil & Vegetable Soup proves just that. By utilizing the vibrant, fresh spinach, earthy thyme, and fragrant dill you already have in your fridge, you are not only reducing food waste but also packing your bowl with essential vitamins and antioxidants.
The foundation of this soup relies on tender red lentils, which break down beautifully to create a naturally creamy, thick broth without the need for heavy cream or dairy. We load it up with immune-boosting garlic, anti-inflammatory turmeric, and a colorful array of vegetables including carrots and sweet yellow zucchini. As the soup simmers, the red onions and vegetable broth powder meld together into a deeply savory base.
Finally, the absolute secret to elevating this Healing Lemon-Herb Red Lentil & Vegetable Soup is the bright, acidic finish. A generous squeeze of fresh lemon at the very end wakes up all the rich, earthy flavors, while the delicate dill and wilted spinach add a beautiful pop of green. It's a completely vegan, high-protein, and high-fiber masterpiece that will keep you full, satisfied, and feeling completely revitalized.
Ingredients
- 1 tbsp Olive Oil
- 1 cup Red Onions
- 1 cup Carrots
- 1.5 cups Yellow Zucchini
- 3 cloves Garlic
- 190 g Red Lentils
- 1 tsp Turmeric
- 1 tbsp Vegetable Broth Powder
- 1 tbsp Thyme
- 2 cups Spinach
- 2 tbsp Dill
- 2 tbsp Lemon
Instructions
- 1Place a large pot or Dutch oven over medium heat and add the olive oil.
- 2Dice the red onions and carrots, then add them to the pot. Sauté for 5 minutes until they begin to soften.
- 3Chop the yellow zucchini and mince the garlic. Add them to the pot along with the turmeric and fresh thyme. Stir continuously for 1 minute until fragrant.
- 4Rinse the red lentils under cold water, then add them to the pot.
- 5Dissolve the vegetable broth powder in 4 cups of warm water and pour it over the vegetables and red lentils. Bring the liquid to a gentle boil.
- 6Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the red lentils and carrots are completely tender.
- 7Remove the pot from the heat. Stir in the fresh spinach and chopped dill, allowing the residual heat to wilt the greens.
- 8Squeeze the juice from the lemon directly into the soup, stir well, and season with salt and black pepper to taste before serving.
Chef's Tips
- •Red lentils naturally break down and thicken the soup as they cook. If you prefer a thinner consistency, simply add an extra splash of water or broth at the end.
- •Wait to add the lemon juice until the soup is off the heat; boiling lemon juice can sometimes turn bitter.
K
Recipe By
Kitchen Buddy Chef