Lemony Lentil & Vegetable Soup

A hearty lentil and vegetable bowl finished with lemon and cilantro.

At a Glance

  • Time: 30 minutes
  • Cuisine: Mediterranean-inspired
  • Serves: 2
  • Flavor: Earthy • Lemony • Warming
  • Shop: Regular grocery Store

Ingredients

Pantry Basics

  • 1 tbsp olive oil
  • 1 can chopped tomatoes
  • 1 cup vegetable broth
  • Salt, pepper, chili powder to taste

Grocery Run

  • 2-inch piece ginger
  • 4 cloves garlic
  • 1/2 cup green or plain lentils
  • 1/2 lemon
  • 1 tsp cumin
  • 1 tsp thyme optional
  • 2 pita bread
  • 1/2 package hummus
  • Small handful cilantro, optional

Choose any 3 Vegetables

  • Red bell pepper, ½ medium
  • Green beans, ½ cup
  • Carrot, 1 medium
  • Celery, 2 stalks
  • Kale, a few stalks/leaves

Directions

  • Prepare — Dice the onion, mince the garlic and ginger, and chop the vegetables.
  • Sauté the Aromatics — Heat olive oil over medium. Add onion, garlic, and ginger and cook for 3–4 minutes.
  • Cook the Lentils — Stir in the lentils, cumin, thyme, chili powder, and salt. Add broth and a cup of water, bring to a gentle simmer, and cook for about 10 minutes.
  • Add the Vegetables — Add the tomatoes, selected vegetables. Continue simmering for about 10 minutes, until the lentils are tender but still hold their shape and the vegetables are cooked.
  • Finishing Touches — Stir in lemon juice and cilantro. Adjust seasoning to taste.
  • Serve — Divide between two bowls and serve with pita and hummus.

Kitchen Tip

Top with a spoonful of chili crisp, crumbled feta, or toasted pumpkin seeds for extra heat, richness, or crunch.