Lentil soup is what's for lunch today. I make this soup often. It's rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.
I typically make this soup in the morning. It reheats well. After a long walk on the beach, I warm some pita in the toaster oven and heat the soup for lunch or a light dinner. I always keep pita bread in my freezer because I'm half Lebanese. Round out this meal with olives, marinated artichokes and/or some roasted red peppers to stuff into the pita. Alternately, you can serve the soup with steamed rice for a complete protein.
Lemony Lentil Soup
Makes A Pot Full
The spices are kept subtle in this soup. Feel free to add more cinnamon and cumin if you're in the mood for something assertive. Think of this soup as a base recipe and use your favorite spices. Instead of smoked paprika, garam masala or curry powder will work here too.
Make sure you rinse the leeks well. If you don't have leeks, swap them for a large onion or a few shallots.
Secret Ingredient Alert: Rapunzel No Salt Vegan Vegetable Bouillon is my go-to veggie bouillon when I don't have the time or energy to make my own stock. It's the best! I love it for its clean taste and homemade flavor. I find it at Whole Foods or often buy it in bulk online at Amazon. It's a lifesaver for quick soups like this one. But you can swap it and the water for 10 cups of your favorite broth or stock.
- 1 cup of green lentils (I use Whole Foods 365 Organic Brand)
- 2 carrots, chopped
- 3 celery stalks, chopped
- 2 leeks, white and light green parts, chopped
- 2 cloves of garlic, crushed, pressed or chopped
- A handful or two of baby spinach (optional)
- A handful of fresh dill, chopped
- 1-2 lemons
- 1 1/2 teaspoons of smoked paprika
- 1/4 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cumin
- 5 vegetable bouillon cubes. I use Rapunzel No Salt Vegan Vegetable Bouillon. (see notes)
- Salt and pepper to taste. I use sea salt and freshly cracked pepper
a dollop of yogurt or creme fraiche
Some toasted slivered almonds