Red Lentil soup with lemon

It’s become that time of year when I start to wear my fuzzy slippers around the house while i’m working at my desk (don’t judge). I find myself sipping on hot lemon water throughout my day instead of cold, and l love to cozy up to warm soup in the evening.

This Red Lentil Soup with Lemon is one of my fall favourites. To be totally honest, I actually enjoy it year round.  It’s my go-to meal when I want something hearty, healthy and cozy tasting. Serena asks for this soup often, and has become one of our staple dinners.

Super simple to make, and tastes equally delicious as leftovers the following day.

I love the added lemon juice which offsets the cumin and coriander flavours. If you are not a fan of fresh cilantro, you can skip it as a garnish, but I promise if you chop it really fine, you’ll love it cooked.

For another delicious lentil soup, be sure to try my Hearty Lentil Soup.

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Red Lentil Soup with Lemon

Ingredients

• 2 cup red lentils
• 3 large carrots, peeled and diced
• 1 large onion, chopped
• 2 stalks celergy, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped
• 3 tbsp olive oil, or more for taste
• 2 tsp ground cumin
• 2 tsp coriander
• 1/2 tsp sea salt, more to taste
• 1/4 tsp ground black pepper
• pinch chili powder, or cayenne to taste optional
• 1 can crushed tomatoes
• 1 quart veggie broth
• 1 tsp sumac optional, more for garnish
• Juice from 1 lemon, more to taste

Instructions

1. Sauté onion and garlic over medium high heat with 2 tbsp oil until fragrant and onions are golden ~ 2-3 mins

2. Stir in carrots, celery and spices, continue to sauté until spices are fragrant ~ 3-4 mins

3. Stir in lentils, veggie stock, and crushed tomatoes, bring to a low boil, then reduce to a simmer and continue to cook for 30 mins.

4. Stir in fresh cilantro and lemon juice. Taste, adjust seasoning if necessary. Add more water if needed for a thinner consistency.

5. Garnish with fresh cilantro, a drizzle of olive oil and sumac. Can be kept in a glass sealed container in the fridge for 3 days. (tastes even more delicious the following day)

Recipe Notes

• Garnish with fresh mint to bring in a fresh taste and a dollop of sour cream, or yoghurt
• Add 1/2 bag of frozen spinach or kale for extra greens
• Simmer for an additional 10 mins for a thicker consistency. Soup will also thicken overnight.

If you try this soup, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs,#healthyissexy), I’d love to see your creations.

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XO

Amanda