Golden Lentil & Lemon Soup

Golden Lentil & Lemon Soup

Mmm, there is nothing cosier than a bowl of soup on a cold winter night! Especially when it’s homemade and packed with delicious warming flavours.

This yellow lentil and lemon soup is:

  • easy to make
  • makes the perfect lunch or dinner and packs great as leftovers
  • packed with protein and fibre-rich lentils 
  • cooked with warming and healing spices 

Lentils are such an amazing food and can be a wonderful addition to any diet. Sometimes it’s tricky to find ways to eat lentils, which is why this soup is a great option! It’s easy to freeze and can be reheated for leftovers. I recommend making this on a cold and rainy day – the natural golden glow of this soup will make you feel cheery in no time.

Golden Lentil & Lemon Soup

  • 2 tbsp. coconut oil
  • 1 large sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch of ginger, chopped
  • 1 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • Pinch of red chilli flakes
  • generous amounts of black pepper and himalayan salt
  • 2 cups dried yellow or red lentils
  • 3-4 small tomatoes, chopped
  • 4 celery stalks, diced
  • 1 small Japanese sweet potato or 2 carrots, chopped
  • 7-8 cups of water
  • The juice of 1 lemon
  • 1/2 bunch of parsley or cilantro, chopped
  • Salt and pepper, to taste
  • Microgreens, to top

Method

  • In a pot on the stove, on low-medium heat, add the coconut oil, chopped onion, garlic, ginger and spices and saute for a minute or two. Do not let burn.
  • Next, add the lentils, tomatoes, celery, sweet potato and saute for another minute or two. 
  • Add the water and bring the soup to a boil. Reduce to simmer and let it cook for about 15 minutes or so, or until the lentils are soft and the veggies are cooked through. Add the lemon juice, herbs and more salt and pepper if needed.
  • I love blending my soup with a hand stick-blender until it’s nice and creamy. This is optional but I definitely recommend it! Alternatively, you can use a blender, but be mindful of the soup heating up the blender.
  • Enjoy with a squeeze of lemon, more pepper and a handful of microgreens! 

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

Love always, Sisley


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