Soup season is here, people. Jump in.
It’s probably hard to sell lentil soup as sexy, but I’d say this lemony version comes very close. Lemon brightens up this soup in a way that makes it both comforting and vibrant- which is perfect when we’re in the throes of winter but are pumped for a whole upcoming new year of amazing things just waiting to happen.
Granted, I’m one of those people who could eat soup when its 85°F outside, but there’s something about sippin’ on some homemade soup in the dead of winter that just feels great, don’t you think? And this is a substantial soup; a hearty meal in a bowl that’s as satisfying as it is rustic.
Enjoy this soup with some nice crusty bread on the side, and don’t forget the parsley. It really adds a bright kick of flavor to this soup!
- 2 tsp oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tsp crushed red pepper flakes
- 1 tsp ground cumin
- 1.5 cups dry lentils, cleaned and rinsed
- 6 cups chicken stock
- salt and pepper to taste
- 2-3 tbsp lemon juice
- fresh parsley, chopped (for garnish)
- Heat oil in a large stockpot over medium heat. Add the onion, garlic, and crushed red pepper flakes and cook for 5 minutes.
- Add the cumin and lentils and stir. Pour in the stock, and season with salt and pepper if desired. Bring to a boil.
- Once boiling, reduce heat, cover the pot and simmer until the lentils are tender and the soup is thickened, about 30 minutes.
- Add the lemon juice and stir. Serve in bowls and garnish with parsley. Enjoy!
Adapted from the Big Book of Little Lentils, from Canadian Lentils.
This soup freezes beautifully, and is great to make a big pot of on Sunday and then portion out for lunches throughout the week.
Side note… I’m about a month late to the game, but the new Beyonce album is bananas, in the best way possible. It’s been on repeat since I bought the visual album last week. Have you listened? Do you love it like XO?