Best Lentil Soup
Lots of lemon and dill make this vegan red lentil soup bright and full of flavour. It's the best lentil soup you'll ever have and perfect for every season.
Servings: 4
Equipment
- Measuring cups and spoons
- Medium sized pot
- Wooden spoon
Ingredients
- 1 tablespoon Coconut or Avocado Oil
- 1 Medium Onion Chopped (approximately 1 Cup)
- 1 cup Chopped Leek Chopped Leek
- 2 Stalks Celery Chopped (approximately 1 Cup)
- 4 cloves Garlic Diced
- 2 Small Yellow Potatoes Chopped (approximately 1 Cup)
- 3 Carrots Chopped
- 5 cups Vegetable Stock
- 1 tablespoon Dried Dill
- 1 teaspoon Dried Thyme
- ½ teaspoon Ground Coriander
- 1 cup Red Lentils picked over
- 1 teaspoon Sea Salt
- ½ Lemon + ¼ Cup Lemon Juice
- 2 cups, packed Spinach
Optional Garnishes
- Lemon Slices
- Fresh Dill
- Chive
- Feta or Vegan Feta
Instructions
- In a medium pot heat the oil to medium low and add the onion and leeks. Stir them and let them sauté for 5 minutes, or until they begin to become tender. Add the garlic and celery and cook for a few more minutes until the flavours mingle.1 tablespoon Coconut or Avocado Oil, 1 Medium Onion, 1 cup Chopped Leek, 2 Stalks Celery, 4 cloves Garlic
- Add the carrots, potatoes, stock, spices, lentils, and salt. Cover and bring to a simmer for 30 minutes, string intermittently.2 Small Yellow Potatoes, 3 Carrots, 5 cups Vegetable Stock, 1 tablespoon Dried Dill, 1 teaspoon Dried Thyme, ½ teaspoon Ground Coriander, 1 cup Red Lentils, 1 teaspoon Sea Salt
- Once the lentils and veggies are cooked, take the seeds out of ½ of a lemon and slice it into paper-thin sections (you can cut each in to ¼ or ⅛ths if you want smaller pieces.½ Lemon + ¼ Cup Lemon Juice
- Add the lemon slices to the soup (peel and all) and let cook for a few more minutes to help them soften.
- Take the soup off the heat and stir in ¼ cup of lemon juice and the spinach. Serve immediately with any garnish you like.2 cups, packed Spinach, Lemon Slices, Fresh Dill, Chive, Feta or Vegan Feta
Nutrition
Serving: 1bowl | Calories: 360kcal