Quick Lemon Lentil Soup with Canned Lentils

Cozy Quick Lemon Lentil Soup with Canned Lentils

As the chill of fall settles in and the leaves begin their beautiful transformation from green to golden hues, my heart drifts to the simple joys of home-cooked comfort food. There’s something truly nurturing about a warm bowl of soup, especially when it’s loaded with wholesome ingredients that warm both body and soul. Enter my Quick Lemon Lentil Soup with Canned Lentils—a delightful blend of vibrant spices, tender vegetables, and hearty lentils that will fill your kitchen with enticing aromas and your heart with comfort. This easy weeknight dinner is a recipe I turn to on those busy evenings when I crave something healthy yet satisfying. It’s one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in about 30 minutes, making it perfect for a busy weeknight meal.
• Healthy Comfort: Packed with nutrient-dense ingredients like lentils, spinach, and veggies, this soup is as wholesome as it is comforting.
• Customizable Flavor: With spices like cumin and turmeric, this soup offers layers of flavor that you can adjust to your liking.
• Delicious Leftovers: The flavors deepen overnight, making it perfect for meal prep or a cozy lunch the next day.
• Family-Friendly: This is a soup that both kids and adults can enjoy, making it a hit at the dinner table.

Ingredients You’ll Need for Quick Lemon Lentil Soup with Canned Lentils

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 carrots, sliced into discs
• 2 ribs celery, diced (or substitute with leek)
• 4 cloves garlic, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric (optional but recommended)
• 1 teaspoon dried oregano (or substitute with 2 bay leaves)
• 2 cans lentils (15 oz each – 400 g each, brown or green, drained and rinsed)
• 4 cups vegetable broth (low sodium if possible)
• ½ lemon (or more to taste – zest and juice)
• ¾ teaspoon salt (or more to taste)
• ¼ teaspoon black pepper
• 4 cups spinach
• ½ cup feta cheese (optional for serving – crumbled)

Let’s Make It Together

1. Cook the Veggies and Spices: In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped yellow onion, sliced carrots, and diced celery (or leek). Cook for about 4 minutes, stirring often, until the vegetables are soft.

2. Add Garlic and Spices: Stir in the grated garlic, ground cumin, ground turmeric (if using), and dried oregano (or bay leaves). Sauté for 1 minute or until fragrant. Your kitchen will smell heavenly!

3. Add Lentils and Broth: Pour in the drained and rinsed lentils and add 4 cups of vegetable broth. Season with ¾ teaspoon of salt and ¼ teaspoon of black pepper. Stir well and bring the mixture to a gentle simmer, watching for small bubbles to form.

4. Simmer the Soup: Allow the soup to simmer uncovered for 15 minutes, stirring once or twice to blend the flavors beautifully.

5. Add Spinach and Lemon: Stir in 4 cups of fresh spinach and let it wilt in the heat. Once the spinach is tender, turn off the heat and add the zest and juice of ½ lemon. This brightens the soup up beautifully!

6. Finish and Serve: Taste and adjust for salt and lemon to suit your palate. Serve warm, with a sprinkle of crumbled feta cheese and a drizzle of olive oil on top if you like.

Delicious Variations to Try

• Add Protein: For a heartier dish, add shredded rotisserie chicken or cooked turkey bacon for a smoky twist.
• Change Up the Greens: Switch spinach for kale or Swiss chard for a different texture and flavor.
• Spice It Up: Add a pinch of red pepper flakes for a zesty kick.
• Creamy Version: Blend a portion of the soup for a creamier texture, adding a splash of coconut milk for richness.

Chef Emma’s Helpful Tips

• Make-Ahead: This soup can be made a day in advance. Store it in an airtight container in the refrigerator and simply reheat on the stovetop.
• Freezing: This soup freezes beautifully! Portion it into freezer-safe bags to enjoy on busy days.
• Ingredient Swaps: Don’t have lentils on hand? Feel free to substitute them with chickpeas or white beans for a different yet delightful flavor.
• Perfect Slicing: To achieve even cuts, slice vegetables all the same thickness to ensure they cook evenly.

What’s Inside – Nutrition Breakdown

• Serving Size: About 1 ½ cups
• Calories: 320
• Carbs: 40g
• Sugar: 4g
• Fat: 10g
• Protein: 15g
• Sodium: 600mg

Frequently Asked Questions

• Can I make this ahead? Yes! This soup can be made a day in advance and tastes even better second day.
• Can I use different ingredients? Absolutely! Feel free to swap out vegetables and adjust the spices according to your preferences.
• How do I store leftovers? Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
• How long does it last? Refrigerated, it will last about 4 days, and in the freezer, it can last for up to 3 months!

A Cozy Closing Note

Quick Lemon Lentil Soup with Canned Lentils is more than just a recipe; it’s a warm embrace on a chilly day, filled with the freshness of lemon and the heartiness that only lentils can provide. Perfect for gatherings or intimate dinners alike, it has a way of bringing people together around the table. Save this cozy recipe to your soup board so it’s ready when you need a comforting bowl of goodness!

Cozy Quick Lemon Lentil Soup with Canned Lentils

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• Author: Chef Emma
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm, comforting soup loaded with wholesome ingredients, vibrant spices, and hearty lentils, perfect for busy weeknight dinners.

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Ingredients

Scale 1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, finely chopped
• 2 carrots, sliced into discs
• 2 ribs celery, diced (or substitute with leek)
• 4 cloves garlic, grated
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric (optional)
• 1 teaspoon dried oregano (or substitute with 2 bay leaves)
• 2 cans lentils (15 oz each, drained and rinsed)
• 4 cups vegetable broth (low sodium if possible)
• ½ lemon (zest and juice)
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 4 cups spinach
• ½ cup feta cheese (optional for serving)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 4 minutes until vegetables are soft.
2. Add garlic, cumin, turmeric, and oregano (or bay leaves). Sauté for 1 minute until fragrant.
3. Pour in lentils and vegetable broth. Season with salt and pepper. Stir well and bring to a gentle simmer.
4. Allow the soup to simmer uncovered for 15 minutes, stirring once or twice.
5. Stir in spinach and let it wilt. Turn off the heat and add lemon zest and juice.
6. Taste and adjust seasoning. Serve warm topped with crumbled feta and a drizzle of olive oil if desired.

Notes

This soup can be made in advance and tastes even better the next day. It freezes well for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 4g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 15g
• Protein: 15g
• Cholesterol: 5mg

Keywords: soup, lentil soup, quick meals, vegetarian soup, healthy recipes