Zesty Lemon and Herb Lentil Soup with Garlic

This zesty lemon and herb lentil soup is the perfect way to warm up on a cold day. The lentils are cooked in a flavorful vegetable broth with carrots, celery, and parsley, and then finished with a squeeze of lemon juice and a sprinkle of fresh herbs. The result is a hearty and satisfying soup that's also packed with nutrients.

Lentils have been a staple food in many cultures for centuries. They're a good source of protein, fiber, and iron, and they're also relatively inexpensive. This recipe for lentil soup is inspired by the classic French dish, soupe aux lentilles. However, I've added a few twists to make it my own, such as using a flavorful vegetable broth instead of water, and adding a squeeze of lemon juice and a sprinkle of fresh herbs at the end.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed and sorted
• 4 cups vegetable broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1/2 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add lentils, vegetable broth, carrots, celery, and parsley to the pot.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot.

Why It Works

• The use of a flavorful vegetable broth adds depth and richness to the soup.
• The addition of carrots, celery, and parsley provides sweetness, crunch, and freshness.
• The squeeze of lemon juice brightens the soup and adds a touch of acidity.
• The sprinkle of fresh herbs adds a pop of color and flavor.