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Healing Golden Lemon Lentil Soup

Healing golden lemon lentil soup with a silky, fully blended texture and bright lemon zest. Red lentils simmer until dissolved, then get finished with lemon juice and a crispy shallot topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Lentil soup base
  • 1.5 cup red lentils Rinsed until water runs mostly clear.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 2 carrots Diced.
  • 6 cup vegetable broth
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp olive oil Use for sautéing and frying shallots.
  • 2 tsp cumin
  • 1.5 tsp turmeric
  • 1 tsp coriander
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Crispy shallot topping
  • 2 shallots Thinly sliced.
  • 1 tbsp olive oil For frying (use additional olive oil as needed).
  • 0.25 cup fresh parsley Chopped, for serving.
  • 1 tsp fresh lemon juice Extra lemon for serving, optional.

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Sauté aromatics
  1. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté the diced onion and carrots for 5 minutes, stirring occasionally, until softened and fragrant.
Bloom spices
  1. Add minced garlic, cumin, turmeric, coriander, smoked paprika, and cayenne to the pot. Cook for 2 minutes until very fragrant, stirring constantly to prevent scorching.
Simmer lentils
  1. Add rinsed red lentils and vegetable broth, then bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer.
  2. Simmer for 25–30 minutes until the lentils have completely dissolved. You should see a thick, cohesive texture with no distinct lentil pieces.
Blend and finish
  1. Blend the soup with an immersion blender until smooth. Purée until completely creamy with no visible lumps.
  2. Stir in fresh lemon juice and lemon zest, then season with salt and pepper to taste. Taste and adjust until the flavor is bright and balanced.
Make crispy shallots
  1. In a small pan, fry thinly sliced shallots in olive oil until crispy and golden. Stir occasionally and cook until the slices turn crisp with browned edges.
Serve
  1. Ladle the soup into bowls and top with crispy shallots. Finish with fresh parsley and a drizzle of olive oil.

Notes

For the silkiest soup, blend while the lentils are hot and fully softened; if it feels too thick, loosen with a splash of vegetable broth. Store in the fridge up to 4 days in a covered container and reheat gently on the stove. Freezing is yes—freeze portions for up to 2 months; thaw overnight in the fridge and reheat. For a dairy-free option, you’re already set; for lower-sodium, choose low-sodium vegetable broth and add salt at the end to taste.